mexi-cali cheesy corn chowder

Name: Mexi-Cali Cheesy Corn Chowder
Prep time: 5 min
Cook time: 20 min
Yield: 6
Ingredients: 6 slice(s) bacon; 2 cup(s) potatoes, mashed or instant flakes; 1 cup(s) milk; 1 can(s) evaporated milk; 2 can(s) cream of corn; 1 can(s) mexican style corn, drained; 1 medium onion; 1/4 cup(s) green onions; 1 medium avocado, slices; - salt and pepper; 1 cup(s) cheddar cheese, shredded; 1 cup(s) pepper jack cheese

(2 RATINGS)

91 Pinches 1 Photo

NIKKI SMITH

HEMET, CA

Updated on Sep 18, 2011

I love corn chowder, Its a nice staple for the winter months.. And great use for left over mash potaotes and cream corn...Just love it..

Rate

prep time 5 Min

cook time 20 Min

method ---

yield 6 serving(s)

Ingredients

6 slices bacon
2 cups potatoes, mashed or instant flakes
1 cup milk
1 can evaporated milk
2 cans cream of corn
1 can mexican style corn, drained
1 medium onion
1/4 cup green onions
1 medium avocado, slices
- salt and pepper
1 cup cheddar cheese, shredded
1 cup pepper jack cheese

How To Make mexi-cali cheesy corn chowder

Step 1

Fry bacon in a Dutch oven until crisp; remove bacon, reserving 2 tablespoons drippings. Crumble bacon and set aside.

Step 2

Saute onion in reserved drippings until tender;
Step 3

Stir in milk, cream corn, salt, mash potatoes,cheddar cheese, pepper jack cheese, green chilies and pepper to taste; continue to cook, stirring frequently, until heated through. Sprinkle with crumbled bacon and sliced avocado slices and serve.
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