Southwestern Corn Chowder
This corn chowder is a mouthwatering blend of Southwestern flavors.
2 (12-ounce) packages STOUFFER'S Corn Soufflé
4 slices bacon, cut into 1/2-inch pieces
1 medium onion, chopped
2 (10.75-ounce) cans condensed chicken broth, undiluted
3 large baking potatoes, peeled and cut into 1/2-inch cubes
1 (14.5-ounce) can diced tomatoes
1 (4-ounce) can ORTEGA Diced Green Chiles
2 cups shredded cheddar or Monterey Jack cheese
- Cook corn soufflé according to package directions; set aside.
- Cook bacon in a 4-quart Dutch oven about 4 minutes, or until crisp. Add onion, and cook until tender.
- Add broth, potato cubes, diced tomato and chiles to Dutch oven. Bring to a boil and cook 10 minutes. Reduce heat to low; cover and simmer 20 minutes or until potato cubes are tender, stirring occasionally.
- Add corn soufflé and cheese, stirring gently until smooth. Serve immediately.
Makes 8 servings.
Recipe is the property of Nestlé® and Meals.com, used with permission.