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Thursday, November 7, 2013

Tex Mex Corn Chowder

½ lb. pork sausage or turkey sausage
½ yellow onion, diced
2-3 cloves garlic, minced
2 cups milk
10 ¾ oz. can Campbell’s cream of chicken soup
1 cup frozen corn, thawed
1 can diced tomatoes and green chilies, with juice
2 Tbs. freshly chopped cilantro
¼ - ½ tsp. red pepper flakes
½ cup shredded low-fat sharp cheddar cheese

Looks like queso in this photo! 
In a large Dutch oven over medium heat, cook sausage with onions and garlic until sausage is no longer pink and onions are softened, but not browned; drain fats from pan.  Stir in milk, soup, corn, tomatoes and green chilies, cilantro and red pepper flakes.  Bring soup to a boil, then reduce to a simmer and cook for 15-20 minutes, stirring often.  To serve, garnish soup with cheese and additional cilantro, if desired.      Makes 4 servings.

Now You're Cookin',
Chef Alli