Tex-Mex Corn Chowder

Tex-mex Corn Chowder Recipe

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Jackie Brink


chowder with a kick.

☆☆☆☆☆ 0 votes
4 to 6
Slow Cooker Crock Pot


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2 Tbsp
onion, chopped
2 Tbsp
all-purpose flour
1 Tbsp
chili powder
1 tsp
ground cumin
1/2 tsp
cayenne pepper, or to taste
1 lb
frozen corn
2 c
prepared salsa
2 c
chicken stock
1 c
salt and freshly ground pepper to taste

How to Make Tex-Mex Corn Chowder


  • 1Heat 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

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About Tex-Mex Corn Chowder

Course/Dish: Chowders
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Vegan

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