Southwest Chowder
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) ⓘ
Instructions
- In a Dutch oven or soup kettle, saute onion and bacon until crisp.
- Stir in the flour, cumin, chili powder and garlic powder.
- Bring to a boil, cook and stir for 1 minute or until thickened.
- Stir in hashbrowns, broth, cream corn, Mexicorn and chilies.
- Reduce heat and simmer, uncovered for 10 mintes or until heated through.
- Garnish with sour cream if desired.
Nutrition & Diet Analysis (per serving)
705
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).