MexiCorn Chowder
This easy corn and potato chowder recipe is a nice update of Mexican Corn Chowder. So easy and so good and this version is made with Mexicorn for a fun and colorful chowder!
Servings: 6
Calories: 53kcal
Ingredients
- 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 or tri-color corn
- 1 teaspoon salt
- ½ teaspoon garlic salt
- ¼ teaspoon pepper
- ¼ teaspoon chili powder or hot sauce optional
Instructions
- 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.
Nutrition
Calories: 53kcal | Carbohydrates: 4g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 784mg | Potassium: 117mg | Fiber: 1g | Sugar: 4g | Vitamin A: 135IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 1mg