Southwestern Corn Chowder

[Guest guest]

This is my husband's favorite " soup " .

 

* Exported from MasterCook *

 

Southwestern Corn Chowder

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

3 cloves garlic -- minced

1 red or green bell pepper -- chopped

1/2 cup onion -- chopped

3 tablespoons flour

1 16 oz. jar picante sauce

1 can vegetable broth

2 cans creamed corn

4 medium potatoes -- cooked & diced

1 can corn kernels

10 ounces salsa con queso

1 pint half and half*

 

In a Dutch oven, heat oil and saute garlic, pepper, and onion until soft.

Add flour and cook 2 mins. on medium heat. Add Picante sauce, broth, and

creamed corn, and simmer 5 mins. Add potatoes and corn kernels.

Add Salsa con Queso and half & half. Heat thoroughly. Ladle into bowls and

garnish with green onions and/or shredded Cheddar cheese, if desired.

 

 

 

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NOTES : Picante sauce and salsa con queso are available in various degrees of

spiciness -- mild, medium, and hot (or spicy) -- choose whatever suits your

taste.

 

*You can substitute evaporated skim milk for the half & half to cut down on the

fat, etc.

 

 

 

 

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