Tex-Mex Corn Chowder

"Heres a quick and tasty soup to heat you up in the middle of winter!"
 
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Ready In:
1hr 10mins
Ingredients:
14
Serves:
8-10
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ingredients

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directions

  • In a large soup pot saute the onions in oil until almost translucent.
  • Add the broth and remaining vegetables except corn.
  • Simmer for 45 minutes.
  • Add the corn and simmer for 10 minutes more.
  • Add the cream and milk.
  • Turn heat up to medium but do not boil-you want a hearty simmer.
  • Remove from heat and pour into a soup tureen.
  • Offer pepper, cilantro and cheese at the table.

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Reviews

  1. I adjusted this recipe based on the last review. I added one can of creamed corn, 2 t chili powder, one green pepper diced, 1 t garlic powder, and 3T white flour. The result was much lauded by my fiance. It has a good heat while maintaining a nice sweet corn flavor.
     
  2. This recipe was alright. It came out very bland and needing "something." I ended up adding a lot of different spices such as cayene, chili powder, corriander, salt, garlic/onion powder, just to add something to it that seemed missing. I even added chicken stock and some pieces of leftover roast chicken for flavor. I would suggest adding clam broth to this too. I added the cilantro right to the soup to give it more flavor also. It seemed like a great recipe but realy needed more flavor.
     
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