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South of the Border Chowder




Source of Recipe


Taste of Home


Recipe Link: http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=26739

List of Ingredients




1/2 cup chopped onion
4 bacon strips, diced
2 tablespoons all-purpose flour
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/8 teaspoon garlic powder
1 package (32 ounces) frozen Southern-style hash brown potatoes
2 cans (14-1/2 ounces each) chicken broth
1 can (14-3/4 ounces) cream-style corn
1 can (11 ounces) Mexicorn, drained
1 can (4 ounces) chopped green chilies
1/4 cup pearl onions
Sour cream and minced fresh cilantro, optional

Recipe



In a Dutch oven or soup kettle, saute onion and bacon until onion is tender and bacon is 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 the hash browns, broth, cream corn, Mexicorn, chilies and pearl onions. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Garnish with sour cream and cilantro if desired. Yield: 10 servings (2-1/2 quarts).