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| SOUTH-OF-THE-BORDER CHOWDER | |||||
| Yields about 10 servings | |||||
| 1/2 cup chopped onion 4 bacon strips, diced 2 tbsp. all-purpose flour 1/2 tsp. ground cumin 1/2 tsp. chili powder 1/8 tsp. garlic powder 1 pkg. (32 oz.) frozen Southern-style hash brown potatoes 2 cans (14-1/2 oz. each) chicken broth 1 can (14-3/4 oz.) cream-style corn 1 can (11 oz.) Mexicorn, drained 1 can (4 oz. ) chopped green chilies 1/4 cup pearl onions Sour cream and minced fresh cilantro, optional |
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| In a Dutch oven or soup kettle, saute onion and bacon until onion is tender and bacon is crisp. Stir in the flour, cumin, chili powder and garlic powder. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in the hash browns, broth, cream corn, Mexicorn, chilies and pearl onions. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Garnish with sour cream and cilantro if desired. | |||||