MexiCorn Chowder

 

 

Looking for a hearty soup? This Mexicorn chowder recipe is so easy and the spice warms up dinner nicely!Greetings! We have had a heat wave in California this week. It was 80 degrees on Christmas day here in Southern California. It is usually sunny here, but not typically this hot. But it will undoubtably cool down soon. Did you have a sunny Christmas or a cold Christmas? One day I hope to be where it is snowing on Christmas. It’s on my list of things to do some day.

Mexicorn ChowderThen I can make a nice hot meal. Like this fun Mexi-Corn Chowder which is a fun twist to the standard Corn Chowder. I like to add a little chili powder to spice it up, but it is not a spicy soup as is, just colorful.  Great for a cold evening or for game day.

Mexi-Corn Chowder

5 cups water

3 large or 4 medium potatoes, peeled and chopped

1 chicken bouillon cube

1 stalk celery, finely chopped

2 tablespoons onion, finely chopped

2 cups milk

1 11 oz. can mexicorn

1 teaspoon salt

1/2 teaspoon garlic salt

1/4 teaspoon pepper

1/4 teaspoon chili powder or hot sauce (optional)

 

In a large pot, add 5 cups water,bouillon, chopped potatoes, onion and celery. Cook over medium heat until water starts to boil. Cover and cook on low heat about 25 minutes, or until potatoes are throughly cooked.

Add milk, mexi-corn, salt, garlic salt, and pepper.

Simmer for 10 -15 minutes and serve. This is when I add hot sauce/chili powder, according to taste.

NOTE: Chicken or vegetable broth may be substituted for water and bouillon.

Serves 4

 

 

Looking for a hearty soup? This Mexicorn chowder recipe is so easy and the spice warms up dinner nicely!

How was your Christmas? Was it warm or cold?

SignatureKicked up Corn Chowder

Comments

  1. Christmas was cold but this chowder would be perfect for the weekend – Happy New Year!

  2. This sounds perfect for a cold fall day! Thanks for sharing!

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