Mexican Corn Chowder

This easy chowder, along with a sandwich or salad, makes a great supper on a chilly winter night.

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  • Makes: 4 servings
  • Makes: 4 to 6 (side-dish) servings
  • Prep: 20 mins
  • Cook: 10 mins

Mexican Corn Chowder

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Directions

  1. In a large saucepan combine corn, potato, green pepper, water, onion, bouillon granules, and cumin. Bring to boiling. Reduce heat and simmer, covered, about 8 minutes or until corn and potatoes are tender. Do not drain.
  2. Stir together milk and flour; stir into corn mixture. Add green chili peppers. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. If desired, garnish with cilantro or parsley and chopped tomato. Makes 4 to 6 side-dish servings.
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Nutrition Facts (Mexican Corn Chowder)

  • Per serving:
  • 168 kcal ,
  • 4 g fat
  • (2 g sat. fat ,
  • 11 mg chol. ,
  • 518 mg sodium ,
  • 28 g carb. ,
  • 8 g pro.
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