"In cooking, as in all the arts, simplicity is a sign of perfection." - Curnonsky

Sunday, January 20, 2008

Soup of the Week: Fiesta Corn Chowder

This mouth-watering chowder will add zip to any menu. The full-flavored soup with tomatoes, green chilies and Mexicorn will definitely chase away the chills (it's 10 degrees here right now).

Fiesta Corn Chowder

2 cans (10 oz each) diced tomatoes and green chilies, undrained
1 lb Velveeta cheese, cubed
1 can cream-style corn
1 can ( 14 1/2 oz) chicken broth
1 can ( 11oz) Mexicorn, drained

In a large saucepan, combine all ingredients. Bring to a boil, stirring frequently. Reduce heat; cover and simmer for 4-5 minutes or until cheese melted and soup is heated through.

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