Happy Monday to you! Wishing you an attitude full of sunshine this week!
I have pulled another recipe out of my tried and trues to bring to you today! I used to make this moons ago for friends. I changed it a bit to make it more spicy for my husbands tastes. It is very east to throw together and would probably freeze well too! ENJOY!
Debbi K.
Tex Mex Corn Chowder
1 small onion chopped
2 TBSP butter
1 TBSP chili powder
1 tsp cumin
1 tsp southwest seasoning
1 bag frozen fire roasted corn
1/2 jar Chiptole salsa
32 ounces Kitchen Basics chicken broth.
Saute onions in butter, add in spices, stir to combine. Add in the rest of the ingredients and simmer over medium to high heat for 20 to 30 minutes. You could add cooked chicken as well. Enjoy!
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