Nacho Corn Chowder Recipe

Directions:

1. In a medium saucepan, combine the frozen potatoes, frozen sweet corn, chilies, chicken broth, spices and salt.
2. Cover and bring to a boil over medium heat.
3. While vegetable mixture is heating, combine flour and 1 cup of the milk in a shaker jar or plastic container with cover. Shake vigorously until no lumps of flour remain.
4. When the vegetable mixture comes to a boil, stir in the flour mixture, the rest of the milk, and the chilies.
5. Bring to a boil, stirring frequently. Reduce heat to medium-low.
6. Simmer, stirring frequently, until mixture is slightly thickened and the potatoes are tender.
7. Remove from heat. Add the cheese; stir until melted.
8. Serve hot. Garnish each serving with corn chips