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South-of-the-Border Chowder

Total Time

Prep/Total Time: 20 min.


10 servings (2-1/2 quarts)

Updated: Dec. 20, 2022
From Davis, IL, Tonya Burkhard sends this filling soup that comes together in no time. Loaded with potatoes, the combination of sweet corn and pearl onions, smoky bacon and lots of spice has a scrumptious Southwestern flavor.


  • 1/2 cup chopped onion
  • 4 bacon strips, diced
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon garlic powder
  • 1 package (32 ounces) frozen cubed hash brown potatoes
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 can (11 ounces) Mexicorn, drained
  • 1 can (4 ounces) chopped green chiles
  • 1/4 cup pearl onions
  • Optional: Sour cream and minced fresh cilantro


  1. In a Dutch oven, saute onion and bacon until onion is tender and bacon is crisp. Stir in the flour, cumin, chili powder and garlic powder. Bring to a boil; cook and stir for 1 minute or until thickened.
  2. Stir in the hash browns, broth, cream corn, Mexicorn, chiles and pearl onions. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Garnish with sour cream and cilantro if desired.

Nutrition Facts

1 cup: 197 calories, 6g fat (2g saturated fat), 6mg cholesterol, 756mg sodium, 34g carbohydrate (5g sugars, 4g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1 vegetable.

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