Southwestern Corn Chowder

Name: Southwestern Corn Chowder
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 10 serving(s)
Ingredients: 3 tablespoons butter; 1 medium onion, chopped; 1 (14 ounce) can chicken broth; 5 cups milk; 1 (32 ounce) bag frozen cubed hash brown potatoes; 1 (16 ounce) jar mild salsa; 1 lb Velveeta Mexican cheese, cubed; 1 (15 ounce) can cream-style corn; 1 (15 ounce) can whole kernel corn; 2 (15 ounce) cans black beans, rinsed and drained; crushed corn chips; chopped green chili

Submitted by DJM

"Delicous and quick to make. Better flavor than expected from a recipe made of convience foods. Clipped from the Grand Rapids (Michigan)Press."

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Ready In:: 35mins
Ingredients:: 12
Serves:: 10

ingredients

3 tablespoons butter
1 medium onion, chopped
1 (14 ounce) can chicken broth
5 cups milk
1 (32 ounce) bag frozen cubed hash brown potatoes
1 (16 ounce) jar mild salsa
1 lb Velveeta Mexican cheese, cubed
1 (15 ounce) can cream-style corn
1 (15 ounce) can whole kernel corn
2 (15 ounce) cans black beans, rinsed and drained
to top soup
crushed corn chips
chopped green chili

directions

In a medium stockpot, melt the butter, and then sauté the chopped onion.
Add the chicken broth and milk, then the potatoes.
Bring to a boil, turn heat to low and simmer until potatoes are tender.
Stir in the cheese, both corns, salsa and black beans.
Heat over low heat until serving temperature.
Stir occasionally so soup does not scorch.
Top each bowl with the crushed con chips and chilies.

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Reviews

WONDERFUL!! My hubby even liked it!! Used frozen mexi corn and creamed corn. Added with broth, milk and potatoes so corns could melt and cook. Subbed rotel for the salsa and doubled the Velveeta. Also added 1-2 lbs. shredded chicken. YUMMY!! Would be GREAT with crawfish (or crayfish if you're not from the South)!! Thanks DJM!!!

MS_Spice
Definately a favorite! This recipe is easy to follow, make a lot and tastes wonderful. Thanks for sharing it.

Indiana Debbie
What a wonderful soup! It's easy, inexpensive, and delicious. It also makes a HUGE amount, and as a result, I have several individual servings in my freezer that will make wonderful lunches. The only change I made was to leave out the black beans, only because I'm not fond of them. I used a Pace's medium heat salsa along with the Mexican Velveeta, giving me the perfect amount of heat. Thanks for a recipe that will be made several times this winter.

Vina7737
Hello!! I made this chowder today, and it was so easy and delicious. When I bought the ingredients I didn't buy the "mexican" velveeta cheese, so instead, I added one envelope of taco seasoning when I added the potatoes. It was great. I will do it this way again.

MAR ROLPH

Tweaks

WONDERFUL!! My hubby even liked it!! Used frozen mexi corn and creamed corn. Added with broth, milk and potatoes so corns could melt and cook. Subbed rotel for the salsa and doubled the Velveeta. Also added 1-2 lbs. shredded chicken. YUMMY!! Would be GREAT with crawfish (or crayfish if you're not from the South)!! Thanks DJM!!!

MS_Spice