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


  • 2 Tbsp
  • 1
    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


  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

Printable Recipe Card

About Tex-Mex Corn Chowder

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

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