Mexican Cheddar-Corn Chowder
Ingredients
- 1 Tbsp. butter ⓘ
- 1/2 c. chopped onion ⓘ
- 2 c. peeled and diced potatoes ⓘ
- 1 c. water ⓘ
- 1/2 tsp. dried whole basil ⓘ
- 2 c. milk ⓘ
- 2 (17 oz.) cans cream-style corn ⓘ
- 1 c. (4 oz.) shredded sharp Cheddar cheese ⓘ
- 1 (14 1/2 oz.) can whole tomatoes, drained and chopped ⓘ
- 1 (4 oz.) can chopped green chilies (undrained) ⓘ
- 1/2 c. diced sweet red pepper ⓘ
- 1/2 tsp. salt ⓘ
- 1/2 tsp. pepper ⓘ
Instructions
- Place butter in a deep 3-quart casserole.
- Microwave, uncovered, on High for 35 seconds or until melted.
- Stir in onion and microwave, uncovered, on High for 3 to 4 minutes or until onion is tender.
- Add potatoes, water and basil; cover with heavy-duty plastic wrap and microwave on High for 12 to 15 minutes or until potatoes are tender, stirring every 5 minutes.
Nutrition & Diet Analysis (per serving)
664
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).