South-Of-The-Border Chowder

By á-47

Ingredients

• 1/2 cup chopped onion
• 4 bacon strips, diced
• 2 Tbsp. flour
• 1/2 tea. ground cumin
• 1/2 tea. chili powder
• 1/8 tea. garlic powder
• 1 pkg (32 oz.) frozen Southern-style hash brown potatoes
• 2 cans (14 1/2 oz0 chicken broth
• 1 can (14 oz) cream style corn
• 1 can (11 oz.) Mexicorn, drained
• 1 can (4 oz.) diced green chilies
• 1/4 cup pearl onions
• Sour cream, optional
• Minced cilantro, optional

Preparation

Step 1

In a Dutch oven or soup kettle, saute onion and bacon until onion is tender and bacon is crips. Stir in the flour, cumin, chili powder and galic powder. Bring to a boil; cook and stir for 1 minute or until thickened.

Stir in the hash browns, broth, cream corn, Mexicorn, chilies and pearl onions. Bring ot a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through.

Garnish with sour cream and cilantro if desired.