Mexican Creamy Corn Chowder |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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A creamy, slightly sweet soup with many wonderful flavors that will keep you coming back for more. A great soup for any season! Ingredients:
1 onion, chopped |
3 ribs celery, chopped |
6 slices of smoked bacon, diced |
1/2 stick butter |
2 tablespoons olive oil |
2 large russet potatoes, peeled and cut into small cubes |
1/4 cup chopped yellow bell pepper |
1/4 cup red bell pepper, chopped |
1/4 cup green bell pepper, chopped |
3 cups chicken stock |
1 can (14 3/4 oz)cream corn |
1 bag(16 oz.)frozen sweet corn |
3 tablespoons sugar |
1 teaspoon cracked black pepper |
1 tablespoon garlic salt |
1 cup half and half or heavy cream |
1 jar tostitos monterey jack queso dip |
sliced green onions for a garnish |
Directions:
1. Saute bell peppers, celery, and bacon in olive oil for 3 to 4 minutes over medium heat.
2. Add potatoes and butter and continue to cook for 3 to 4 minutes.
3. Stir in chicken stock and frozen corn and bring to a boil.
4. Lower to medium heat and let simmer 7 to 10 minutes or until potatoes are fork tender.
5. Stir in cream corn,sugar, Tostito dip,and half and half,
6. Continue to cook over low heat for another 4 to 5 minutes.
7. Season with garlic salt and cracked pepper
8. Sprinkle with sliced green onions and serve with corn bread, tortilla chips, or your favorite rolls or French Bread
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