This easy corn and potato chowder recipe is a nice update of Mexi-corn Chowder. So easy and so good!
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 undoubtedly 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 someday.
Then 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.
Easy Mexicorn Chowder/Potato & Corn Chowder
4 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 thoroughly cooked.
Add milk, mexi-corn, salt, garlic salt, and pepper. Note: If you cannot find Mexi-corn, canned sweet corn works great too!
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.
It is also a nice idea for a fiesta!
How was your Christmas? Was it warm or cold?