South of the Border Corn Chowder |
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Prep Time: 16 Minutes Cook Time: 480 Minutes |
Ready In: 496 Minutes Servings: 10 |
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Ingredients:
2 can(s) 14 oz chicken broth |
1 package(s) 16 oz frozen corn |
2 celery ribs |
1 1/2 tablespoon(s) chili powder |
1 jalapeno pepper |
1 tablespoon(s) minced garlic |
3 potatoes, peeled and cut into 1/2 in cubes (about 1 3/4 lb) |
1 1/2 teaspoon(s) salt |
1 cup(s) whipping cream |
Directions:
1. Toppings: cooked and crumbled bacon, shredded cheese, crushed corn chips.
2. Combine first 8 ingredients in a 4quart slow cooker.
3. Cover and cook on LOW 8 hours or until potatoes are tender.
4. Stir in cream. Using a potato masher, partially mash potatoes in slow cooker until chowder is desired consistency. Serve with desired toppings. Makes 10 cups
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