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Southwestern Corn Chowder

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Submitted by robb

Ingredients

2 3E+1
TABLESPOONS ML OLIVE OIL
3 3
CLOVES CLOVES GARLIC
minced
1 1
EACH EACH SWEET RED BELL PEPPERS
red or green, chopped
½ 118
CUP ML ONIONS
chopped
3 45
TABLESPOONS ML ALL-PURPOSE FLOUR
16 462.4
OUNCES ML/G PICANTE SAUCE
1 1
CAN CAN VEGETABLE STOCK *
2 2
CANS CANS CREAMED CORN
4 4
MEDIUM MEDIUM POTATOES
cooked, diced
1 1
CAN CAN CORN *
10 289
OUNCES ML/G SALSA CON QUESO *
1 473

Directions

In a Dutch oven, heat oil and sauté garlic, pepper, and onion until soft.

Add flour and cook 2 minutes on medium heat.

Add Picante sauce, broth, and creamed corn, and simmer 5 minutes.

Add potatoes and corn kernels.

Add Salsa con Queso and half and half.

Heat thoroughly.

Ladle into bowls and garnish with green onions and/or shredded Cheddar cheese, if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 606g (21.4 oz)
Amount per Serving
Calories 464 16% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1639mg 68%
Total Carbohydrate 32g 32%
Dietary Fiber 7g 28%
Sugars g
Protein 20g
Vitamin A 12% Vitamin C 191%
Calcium 9% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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