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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This mouthwatering chowder will add a bit of zip to any menu. With tomatoes, green chilies and Mexicorn, itâs a full-flavored soup thatâll chase away the chills.Denise Hamilton, Birmingham, Alabama. Ingredients:
2 cans (10 ounces each) diced tomatoes and green chilies, undrained |
1 pound process cheese (velveeta), cubed |
1 can (14-3/4 ounces) cream-style corn |
1 can (14-1/2 ounces) chicken broth |
1 can (11 ounces) mexicorn, drained |
Directions:
1. In a large saucepan, combine all ingredients. Bring to a boil over medium-high heat, stirring frequently. Reduce heat; cover and simmer for 4-5 minutes or until cheese is melted and soup is heated through. Yield: 8 servings (2 quarts).
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