I got this super delicious and easy Tex-Mex recipe for corn chowder from my friend Kristin. We were stationed together in Las Vegas. When I first tried it I loved it and I was totally blown away when she told me how easy it was to make.
2 cans cream of potato soup
1 can cheddar cheese soup
1 can cream-style corn (I like corn so next time I am going to use 2 cans)
2 cans of half and half
1 can of milk (OR you can do all milk or all half and half for the milk and half and half)
diced up cooked ham or cooked bacon (can use a jar of real bacon bits)
1/3 c Onion (dried if want)
1 tsp Thyme
1 tsp Basil
1 tsp Pepper
Combine the soups and cream of corn in a large pot and stir until it is blended well.
Set heat to low.
Slowly stir in the milk/half and half.
Stir in the rest of the ingredients.
Cook over medium heat, stirring occasionally.
Cook for 30 minutes or until hot.
Do not overcook this, it burns easily.
If you would like to kick it up a notch throw in a can of Rotel. I put Rotel in everything, I think it’s because I am from Texas and apparently I enjoy having constant heart burn!
What to Serve with Corn Chowder
- Side salad (this can be a simple green side salad or something more elaborate)
- Fresh baked bread (we prefer the French crusty bread they sell at the grocery store)
- Grilled cheese
- Ham and Cheese Hawaiian Roll Sandwiches
- Saltine crackers