Mexican Style Creamy Corn Chowder

Yield: 10 servings.

Onion, chopped1
Yellow bell pepper, chopped1/4 cup
Red bell pepper, chopped1/4 cup
Green bell pepper, chopped1/4 cup
Celery ribs, chopped3
Bacon slices, smoked, diced6
Olive oil2 Tbsp.
Russet potatoes, large, peeled and cut into small cubes2
Butter1/2 stick
Chicken stock3 cups
Frozen sweet corn (16 oz. bag)1
Cream corn (14-3/4 oz. can)1
Sugar3 Tbsp.
Tostitos Monterey Jack Queso Dip1 jar
Half and Half or Heavy cream1 cup
Cracked black pepper1 tsp.
Garlic salt1 Tbsp.
Green onions, slicedFor a garnish

1. Sauté bell peppers, celery, and bacon in olive oil for 3 to 4 minutes over medium heat.

2. Add potatoes and butter and continue to cook for 3 to 4 minutes.

3. Stir in chicken stock and frozen corn and bring to a boil.

4. Lower to medium heat and let simmer 7 to 10 minutes or until potatoes are fork tender.

5. Stir in cream corn, sugar, Tostito dip, and half and half,

6. Continue to cook over low heat for another 4 to 5 minutes.

7. Season with garlic salt and cracked pepper

8. Sprinkle with sliced green onions and serve with corn bread, tortilla chips, or your favorite rolls or French Bread

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