South of the Border Corn Chowder
- 2 can(s) 14 oz chicken broth
- 1 package(s) 16 oz frozen corn
- 2 celery ribs
- 1 1/2 tablespoon(s) chili powder
- 1 jalapeno pepper
- 1 tablespoon(s) minced garlic
- 3 potatoes, peeled and cut into 1/2 in cubes (about 1 3/4 lb)
- 1 1/2 teaspoon(s) salt
- 1 cup(s) whipping cream
- Toppings: cooked and crumbled bacon, shredded cheese, crushed corn chips.
- Combine first 8 ingredients in a 4quart slow cooker.
- Cover and cook on LOW 8 hours or until potatoes are tender.
- Stir in cream. Using a potato masher, partially mash potatoes in slow cooker until chowder is desired consistency. Serve with desired toppings. Makes 10 cups
This recipe is a personal recipe added by Slavens and has not been tested or endorsed by MyRecipes.
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South of the Border Corn Chowder Recipe at a Glance
- COURSE: Soups/Stews