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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Southwestern Corn Chowder Recipe

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This recipe for Southwestern Corn Chowder is from The Lucas Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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