Tex-Mex Corn Chowder

Tex-Mex Corn Chowder

61
HAMM 1

"I like things that are a little unexpected and unusual. But easy. Everyone raves about the full flavors and textures of this chowder. For the adventuresome--enjoy!"

Ingredients

40 m servings 299 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 299 kcal
  • 15%
  • Fat:
  • 18.6 g
  • 29%
  • Carbs:
  • 29.5g
  • 10%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 706 mg
  • 28%

Based on a 2,000 calorie diet

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Directions

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  1. In a large saucepan, saute onions in margarine. Stir in flour, chili powder, and cumin. Add corn, picante sauce, and broth. Bring to boil; remove from heat.
  2. Gradually add 1/4 cup hot mixture to cream cheese in a small bowl. Stir until blended.
  3. Add cream cheese mixture and milk to saucepan, stirring until well blended. Heat through but do not boil. Serve immediately.
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Reviews

61
  1. 75 Ratings

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We enjoyed this at my house and it was simple to make. I was worried about it being too spicey for my kids so I used mild picante sauce. DH & I might have liked a little more zip but it still ...

LOVED LOVED THIS CHOWDER!! I didn't have frozen corn so I used 2 14.5oz cans (drained). This recipe can EASILY be modified. Next time, I might add some shredded chicken or a can of black or nort...

OOOOOHHHHHH my Gooooooooodddddddddddddd!!!!!!!!!!!