Southwest Chowder

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 10
• 1/2 cup onion, chopped
• 4 slices bacon, diced
• 2 tablespoons flour
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/8 teaspoon garlic powder
• 1 (32 ounce) package frozen southern style hash brown potatoes
• 2 (14 1/2 ounce) cans chicken broth
• 1 (14 ounce) can cream-style corn
• 1 (11 ounce) can mexicorn, drained
• 1 (4 ounce) can diced green chilies
• sour cream (optional)

Recipe

• 1 in a dutch oven or soup kettle, saute onion and bacon until crisp.
• 2 stir in the flour, cumin, chili powder and garlic powder.
• 3 bring to a boil, cook and stir for 1 minute or until thickened.
• 4 stir in hashbrowns, broth, cream corn, mexicorn and chilies.
• 5 reduce heat and simmer, uncovered for 10 mintes or until heated through.
• 6 garnish with sour cream if desired.