tex-mex corn chowder

Name: Tex-Mex Corn Chowder
Yield: 4
Cuisine: American
Ingredients: 2 tablespoon(s) butter; 1 - onion, chopped; 2 tablespoon(s) all-purpose flour; 1 tablespoon(s) chili powder; 1 teaspoon(s) ground cumin; 1/2 teaspoon(s) cayenne pepper, or to taste; 1 pound(s) frozen corn; 2 cup(s) prepared salsa; 2 cup(s) chicken stock; 1 cup(s) milk; - salt and freshly ground pepper to taste

19 Pinches

Jackie Brink

norfolk, NE

Updated on Oct 26, 2013

chowder with a kick.

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prep time

cook time

method Slow Cooker Crock Pot

yield 4 to 6

Ingredients

2 tablespoons butter
1 - onion, chopped
2 tablespoons all-purpose flour
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper, or to taste
1 pound frozen corn
2 cups prepared salsa
2 cups chicken stock
1 cup milk
- salt and freshly ground pepper to taste

How To Make tex-mex corn chowder

Step 1

Heat the butter in a pot over moderate heat and saute the onion until tender but not brown, about 5 minutes. Stir in the flour, chili powder, cumin, and cayenne and cook for 2 minutes. Add the remaining ingredients and bring to a boil, stirring occasionally.
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