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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Mexican Corn Chowder Recipe

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This recipe for Mexican Corn Chowder is from The Haun Family 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:  
2 tsp butter
4 strips bacon, browned and chopped
1 onion, finely chopped
2 stalks Celery, chopped
1 small red chili, finely chopped
2 cup chick stock or broth
1 tsp ground cumin
1 tsp dried thyme
2 T all purpose flour blended with 2 T Milk
1 3/4 cup milk
14 oz canned corn drained
Pepper
Directions:
Directions:
1. Melt butter in a large sauce pan and cook bacon, onion, celery and chili for 4-5 minutes or until onion softens.
2. Add stock or broth, cumin and thyme. Bring to a boil and simmer for 10 minutes.
3. Stir in flour mixture, them milk and corn kernels. Stir continuously until boiling. Reduce heat and simmer for 3 minutes. Season to taste with pepper.

 

 

 

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