Mexican Style Corn Chowder
Mexican Style Corn Chowder recipe
Yield
4 servingsPrep
20 minCook
15 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
margarine
|
|
| 1 | medium |
onions
chopped |
|
| 1 | medium |
green bell peppers
|
|
| 12 | ounce can |
corn kernels, canned
whole, with liquid |
|
| 1 ½ | cups |
milk
|
|
| 1 | small can |
shrimp
drained |
*
|
| 10 ½ | ounce pack |
cheddar cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
margarine
|
|
| 1 | medium |
onions
chopped |
|
| 1 | medium |
green bell peppers
|
|
| 12 | ounce can |
corn kernels, canned
whole, with liquid |
|
| 355 | ml |
milk
|
|
| 1 | small can |
shrimp
drained |
*
|
| 10.5 | ounce pack |
cheddar cheese
|
|
Directions
Sauté peppers and onions in margarine in 2 quart saucepan.
Stir in whole kernel corn with its liquid and the drained shrimp.
Bring to a simmer.
Do not boil!!
Reduce heat and add cheese snack.
Mix and heat slowly until cheese is melted.
Garnish with parsley or cilantro.
