This is a mouthwatering blend of flavors.
Southwestern
Corn Chowder
- 2 (12-ounce) packages
frozen 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 cup chopped jalapeño pepper
2 cups (8 ounces) shredded Mexican recipe blend cheese
- Cook corn souffle 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 jalapenos 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 souffle and cheese, stirring gently until smooth. Serve
immediately.
Makes 8 servings.
Recipe is
the property of Nestlé® and Meals.com, used with permission.
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