Mexi-Cali Cheesy Corn Chowder

1
NIKKI SMITH

By
@adorefood

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..

Rating:

★★★★★ 2 votes

Comments:
Serves:
6
Prep:
5 Min
Cook:
20 Min

Ingredients

Add to Grocery List

6 slice
bacon
2 c
potatoes, mashed or instant flakes
1 c
milk
1 can(s)
evaporated milk
2 can(s)
cream of corn
1 can(s)
mexican style corn, drained
1 medium
onion
1/4 c
green onions
1 medium
avocado, slices
salt and pepper
1 c
cheddar cheese, shredded
1 c
pepper jack cheese

How to Make Mexi-Cali Cheesy Corn Chowder

Step-by-Step

  • 1Fry bacon in a Dutch oven until crisp; remove bacon, reserving 2 tablespoons drippings. Crumble bacon and set aside.
  • 2Saute onion in reserved drippings until tender;
  • 3Stir 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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About Mexi-Cali Cheesy Corn Chowder





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