SOUTHWESTERN CORN CHOWDER

Southwestern Corn Chowder image

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

Provided by DJM70

Time 35m

Yield 10 serving(s)

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 489.8, Fat 19.6, SaturatedFat 11.8, Cholesterol 62.1, Sodium 1449.9, Carbohydrate 60.7, Fiber 8.9, Sugar 8.1, Protein 22.2

*** Explore more Southwestern Corn Chowder Recipes »

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