Southwestern Corn Chowder
Bring the Southwest right into your kitchen with this Southwestern Corn Chowder. The flavors and spice in this dish make it a favorite among all!
What You'll Need:
1 (20-ounce) package refrigerated diced potatoes with onion
1 (16-ounce) package frozen whole kernel corn
1 (10-ounce) package frozen seasoning blend
2 (14-ounce) cans seasoned chicken broth with roasted garlic
12 slices bacon, cooked and crumbled
tablespoons chili powder
1 cup whipping cream
What To Do:
- Combine first 7 ingredients in a 4- to 5-quart slow cooker.
- Cover and cook on HIGH setting 4 hours or on LOW setting 8 hours.
- Stir in cream. Using a potato masher, partially mash potatoes in slow cooker until chowder is desired consistency. Serve with desired toppings like shredded Cheddar cheese or coarsely crushed corn chips.
If heat is what you're after, mince a whole jalapeno pepper and toss it in the chowder mixture before cooking.
This recipe is from The Best of Mr. Food Cookbook Series © Oxmoor House, Inc. If you would like more recipes like this, click here.
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