Mexican Corn Chowder
- Number of Servings: 4
Ingredients
1 small onion, chopped (1/2 cup)1/3 cup chopped green pepper1 clove garlic, minced1 can (10 3/4 oz.) condensed chicken broth1 pkg. (10 oz.) frozen corn1 medium tomato, chopped (1 cup)1 cup water2 tablespoons canned diced green chiles1 teaspoon dried parsley flakes1/4 teaspoon salt1/4 teaspoon ground cumin1/8 teaspoon chili powder
Spray 2 quart saucepan with nonstick vegetable cooking spray. Add onion, pepper and garlic. Cook over medium heat for 5 to 7 minutes, or until vegetables are tender, stirring frequently. (If vegetables begin to stick, move them to one side and spray saucepan with nonstick vegetable cooking spray.)
Stir in remaining ingredients. Bring to boil over high heat. Reduce heat to low and simmer, covered, for 6 to 10 minutes, or until chowder is hot and flavors are blended, stirring occasionally.
Number of Servings: 4
Recipe submitted by SparkPeople user EMELICH.
Stir in remaining ingredients. Bring to boil over high heat. Reduce heat to low and simmer, covered, for 6 to 10 minutes, or until chowder is hot and flavors are blended, stirring occasionally.
Number of Servings: 4
Recipe submitted by SparkPeople user EMELICH.
Nutritional Info Amount Per Serving
- Calories: 112.9
- Total Fat: 1.5 g
- Cholesterol: 0.7 mg
- Sodium: 630.8 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 3.2 g
- Protein: 6.3 g
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