South of the Border Corn Chowder

Yield: 10 servings ( Serving Size: cups )
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  • 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


  1. Toppings: cooked and crumbled bacon, shredded cheese, crushed corn chips.

  2. Combine first 8 ingredients in a 4quart slow cooker.

  3. Cover and cook on LOW 8 hours or until potatoes are tender.

  4. 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
January 2010

This recipe is a personal recipe added by Slavens and has not been tested or endorsed by MyRecipes.

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