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mexi-cali cheesy corn chowder

(2 ratings)
Recipe by

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..

(2 ratings)
yield 6 serving(s)
prep time 5 Min
cook time 20 Min

Ingredients For mexi-cali cheesy corn chowder

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

How To Make mexi-cali cheesy corn chowder

  • 1
    Fry bacon in a Dutch oven until crisp; remove bacon, reserving 2 tablespoons drippings. Crumble bacon and set aside.
  • 2
    Saute onion in reserved drippings until tender;
  • 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.