South of the Border Chowder

Soups and chowders have always been a specialty of mine (obviously) ever since I worked at Stacker Cafe back when I was in high school. While my repertoire has been constantly growing, this chowder has always been a favorite. Again, it may just be because it doesn’t contain red meat and it’s spicy, but I think it’s absolutely delicious. If you're a big fan of spicy foods and chowders, this is definitely a recipe you must try.

1 small onion, diced
6 bacon strips, diced
2 Tbsp. flour
1/2 tsp. cumin
1/2 tsp. chili powder
1/4 tsp. garlic powder
1 - 32-oz. package frozen Southern-style hash brown potatoes
4 cups chicken broth
1 - 14-3/4-oz. can cream-style corn
1 - 11 oz. can corn, drained
1 - 7-oz. can chopped green chiles
1 - 10-3/4 oz. can fiesta nacho soup
1 soup can milk
Sour cream
Cilantro

In a Dutch oven or soup kettle, sauté onion and bacon until onion is tender and bacon is crisp. Stir in the flour, cumin, chili powder and garlic powder. Bring to a boil; cook and stir for one minute or until thickened. Stir in the hash browns, broth, cream-style corn, corn, chiles, soup and milk. Bring to a boil. Reduce heat and simmer uncovered for 10 minutes or until heated through. Garnish with sour cream and cilantro if desired.