Southwestern Corn Chowder
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Scan day: 17 February 2014 UTC
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Description: Potatoes, flour, and salsa con queso, with vegetable broth.
RecipeSource: Southwestern Corn Chowder RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * Southwestern Corn Chowder Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Main Dishes Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 3 cloves garlic -- minced 1 red or green bell pepper -- chopped 1/2 cup onion -- chopped 3 tablespoons flour 1 16 oz. jar picante sauce 1 can vegetable broth 2 cans creamed corn 4 medium potatoes -- cooked & diced 1 can corn kernels 10 ounces salsa con queso 1 pint half and half* In a Dutch oven, heat oil and saute garlic, pepper, and onion until soft. A dd flour and cook 2 mins. on medium heat. Add Picante sauce, broth, and cream ed corn, and simmer 5 mins. Add potatoes and corn kernels. Add Salsa con Queso and half & half. Heat thoroughly. Ladle into bowls and garnish with green onions and/or shredded Cheddar cheese, if desired. - - - - - - - - - - - - - - - - - - NOTES : Picante sauce and salsa con queso are available in various degrees of s piciness -- mild, medium, and hot (or spicy) -- choose whatever suits your tast e. *You can substitute evaporated skim milk for the half & half to cut down on the fat, etc.
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