Mexi-Cali Cheesy Corn Chowder



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 votes

5 Min
20 Min


  • 6 slice
  • 2 c
    potatoes, mashed or instant flakes
  • 1 c
  • 1 can(s)
    evaporated milk
  • 2 can(s)
    cream of corn
  • 1 can(s)
    mexican style corn, drained
  • 1 medium
  • 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


  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.

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