Shelly's Recipe

TEX MEX CHOWDER

Category: Chowders

1 cup chopped onion
1/2 cup chopped celery
2 cloves minced garlic
1 (14 oz) can chicken broth
4 cups diced potatoes*
1 1/2 cups frozen corn
4 tbsp taco seasoning (approx 1 pkg)
5 cups whole milk
4 tbsp cornstarch
1 (4 oz) can chopped green chilies
Salt and pepper to taste
1/2 cup shredded cheddar cheese
Parsley snipped, garnish

Chowder - Melt butter in large heavy saucepan or Dutch oven; add onion, celery and garlic; saute until onion is translucent and beginning to brown. Add chicken broth; bring to a boil; add potatoes and corn; bring back to a boil, reduce heat, cover and simmer until vegetables are tender (about 10-20 minutes).

Add taco seasoning and 4 1/2 cups milk; bring chowder to a boil (do not boil over). In a small bowl, combine remaining 1/2 cup milk with cornstarch, stir until smooth; stir cornstarch into chowder; cook, stirring frequently until thick and bubbly. Stir in canned chilies; salt and pepper to taste. Serve chowder in prepared bread bowls; garnish with shredded cheese and snipped parsley. Serves 6-8