Southwestern, Tomato and Corn, Chowder

By ghinman

Ingredients

• 2 Tbs. vegetable oil
• 2 med. onions, chopped
• 1 Anaheim chili, diced
• 2 Tbs. chopped garlic
• 2 Tbs. Chili powder
• 1 tsp. dried, Mexican Oregano
• 1 tsp. cumin powder
• 6 cups chicken or vegetable broth
• 1/2 cup crushed Tortilla chips
• 4 cups froaen corn
• 1 can (28 oz) crushed tomatoes
• 1 can (12 oz) evaporated milk

Preparation

Step 1

Saute the onion, garlci and chili in the oil. Add the spices and Tortilla chips and a little of the broth. Simmer for 5 min. and puree in a blender or food processor. Mix with the remaining broth, tomatoes and corn. Return to boiling. Add evaporated milk and zseve.