"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Southwestern Corn Chowder Recipe

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This recipe for Southwestern Corn Chowder, by , is from The Lucas Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patsy Sonnentag
Added: Wednesday, June 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 can Rotel tomatoes
2 can cream corn
1 can kernel corn
1/2 chopped onion
1/2 to 1 cup heavy cream
1 teaspoon chili powder
1 teaspoon butter or margarine
1 - 2 inches velveeta cheese

Directions:
Directions:
Saute onion in margarine. Add rotel and chili powder and cook until tomatoes are a little mushy. Add corn and cook on low about 10 minutes. Slowly add velveeta sliced or cut into chunks cooking until cheese is melted. Add the cream until soup is desired consistency and is warm.

Great with cornbread!

 

 

 

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