Mexican Corn Chowder
This quick and easy Mexican Corn Chowder is great for potlucks or weeknight dinners. It’s getting cold outside and what better way to warm yourself up than a nice bowl of savoury chowder. Moreover, this recipe is very versatile and quick to make in under 30 minutes. There are so many variations out there online. Experiment with different ingredients like bacon, chicken, or green chili peppers. Pair with my favourite Jalapeno Cheese Bread for a complete and satisfying meal.
I just love the sweetness of the corn combined with the smokiness of the bacon. The sharp cheddar cheese adds richness and bold flavour to the chowder. I’ve added chili powder and jalapeno peppers for a little heat and smoky flavour.
By the way, I got all my ingredients from Walmart for under $10. Did you know that Walmart sells groceries online? Try this recipe and you’ll love it!
Mexican Corn Chowder
Ingredients
- 1 can cream of corn
- 1/2 pound bacon strips
- 1 pound potatoes, peeled and cubed
- 1 tablespoon butter
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 jalapeno pepper seeded and finely chopped
- 1 can kidney beans
- 2 cup sharp cheddar cheese
- 1 cup chicken broth
- 1/2 cup half and half cream
- salt and pepper to taste
Directions
- Step 1 In a skillet, cook bacon on medium heat until crispy. Set aside.
- Step 2 Rinse and drain kidney beans. Set aside.
- Step 3 In a large pot, add cream of corn, half and half cream, kidney beans, jalapeno pepper, potatoes, butter and chicken broth.
- Step 4 Add chili powder, garlic powder and cheddar cheese. Stir until cheese melts and soup starts to thicken.
- Step 5 Season with salt and pepper.
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