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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 10 |
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A Quick Cooking recipe. I love chowders in the fall and winter when the weather is chilly. Ingredients:
1/2 cup onion, chopped |
4 slices bacon, diced |
2 tablespoons flour |
1/2 teaspoon ground cumin |
1/2 teaspoon chili powder |
1/8 teaspoon garlic powder |
1 (32 ounce) package frozen southern style hash brown potatoes |
2 (14 1/2 ounce) cans chicken broth |
1 (14 ounce) can cream-style corn |
1 (11 ounce) can mexicorn, drained |
1 (4 ounce) can diced green chilies |
sour cream (optional) |
Directions:
1. In a Dutch oven or soup kettle, saute onion and bacon until crisp.
2. Stir in the flour, cumin, chili powder and garlic powder.
3. Bring to a boil, cook and stir for 1 minute or until thickened.
4. Stir in hashbrowns, broth, cream corn, Mexicorn and chilies.
5. Reduce heat and simmer, uncovered for 10 mintes or until heated through.
6. Garnish with sour cream if desired.
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