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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Creamy Mexican Corn Chowder Recipe

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This recipe for Creamy Mexican Corn Chowder is from The 'Souper' Soup Cookbook, 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:  
5 tbsp. butter
1˝ c. chopped onion
1 c. chopped red bell pepper
4 garlic cloves, minced
5 tbsp. flour
3 c. milk
3 c. chicken broth
1 can (14.5 oz.) cream corn
1 can (14.5 oz.) fire-roasted diced tomatoes
1 bag (14 oz.) frozen petite corn
1 can (7 oz.) diced chili
1 can (14.5 oz.) black beans, drained and rinsed
3-4 strips of crispy bacon
2˝ c. shredded, cooked chicken (optional)
1˝ tsp. cumin
1˝ tsp. ancho chili powder (optional)
salt and pepper to taste
Garnish with shredded cheddar or jack cheese, sliced avocado, and/or chopped cilantro.
Note: Ancho chili powder is milder than regular chili powder. Decrease the quantity if you make the substitution.
Directions:
Directions:
Melt butter in a large soup pot. Sauté onion, red bell pepper, and garlic. Add flour and cook 1 minute more. Whisk in milk and chicken broth. Stir in tomatoes, corn green chilis, and seasonings. Bring to a light boil, stirring constantly. Then add black beans, bacon, and chicken, if using. Serve with the garnishes listed above.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Editor's note: This recipe was contributed by my sister-in-law, Gael, who lives in Colorado. Like so many other people, she says she "loves soups."

 

 

 

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