Nacho Corn Chowder
Submitted by: nywordsmith
Frozen hash browns, frozen corn, canned green chilies, and packaged shredded cheddar cheese make this an easy soup to prepare.
Ingredients
- 1 1/2 cups frozen hash browns (not shredded)
- 1 1/2 cups frozen sweet corn
- 1 (4-oz) can green chilies, drained
- 1 can (14-oz) reduced-sodium chicken broth (not condensed)
- 1 tablespoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 cup flour
- 3 cups (low-fat) milk, divided
- 1 8-oz package shredded sharp Cheddar cheese
- 2 cups nacho-flavored corn chips, coarsely crushed
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Method
In a medium saucepan, combine the frozen potatoes, frozen sweet corn, chilies, chicken broth, spices and salt. Cover and bring to a boil over medium heat. While vegetable mixture is heating, combine flour and 1 cup of the milk in a shaker jar or plastic container with cover. Shake vigorously until no lumps of flour remain. When the vegetable mixture comes to a boil, stir in the flour mixture, the rest of the milk, and the chilies. Bring to a boil, stirring frequently. Reduce heat to medium-low. Simmer, stirring frequently, until mixture is slightly thickened and the potatoes are tender. Remove from heat. Add the cheese; stir until melted. Serve hot. Garnish each serving with corn chips.
Notes: This soup is so easy to put together and is ready in about 25 minutes. I enjoy serving it for casual winter gatherings such as football parties.
Number of Servings: 4-6
Submitted by: nywordsmith ( See all of nywordsmith Recipes )
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