Southwestern Corn Chowder

Hmm. I wasn’t sure about this recipe. But Stephanie over at Stephanie Cooks wasn’t so sure, either, and she assured me that both she and her husband loved this soup. Ok. If you say so.

Well, she was right! This soup was delicious. After a quick taste test (and after I snapped the picture-sorry!) I decided this might be a good chance to try out my new immersion blender. I blended up two of the three servings of soup, and I must say, it was even better that way. Either way you eat it, this is a good, cheap, and filling meal.


Southwestern Corn Soup

1 can cream-style corn
2 potatoes, diced small
1/2 small onion, diced
1/4 tsp. salt
1/8 tsp. pepper
1 1/2 cups chicken or vegetable broth
1/2 cup salsa
1/2 cup milk
2 tbsp. butter

Directions:
Place the first 7 ingredients in your crockpot. Stir to combine. Cook on low for 7-9 hours.

At end of cook time, stir in the milk and the butter. Turn the crockpot up to high and allow to cook for another hour. Then, serve and enjoy!

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1 Comment »

  1. […] White Chicken Chili (held over from last week) Tuesday: out Wednesday: Chicken parmesan Thursday: Southwestern Corn Chowder with bread Friday: Taco night with spanish rice in the rice cooker Saturday: out Sunday: […]

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