Southwestern Corn Chowder

Quick & Easy Holiday Recipes

This Southwestern style ham and corn chowder recipe is a hearty, quick to the meal holiday recipe to serve family or guests during the busy holidays.

Ham Steak

Corn Cobs

Credit: Living Cookbook

This combination of frozen corn, cornmeal, and southwestern flavors adds an interesting texture to this quick and easy to prepare holiday soup. OK, there's not that much about it that says holiday, but with the red and green touches, you have to admit it's festive!

Southwestern Corn Chowder

Ingredients:

2 cups frozen corn
1/2 cup each chopped green & red pepper
1/2 cup water
4 T. chopped onion
2 tsp instant chicken bouillon
1 tsp each cumin & coriander

1/4 tsp pepper
2 cups milk
4 T. yellow cornmeal
1/2 cup chopped cooked chorizo

Directions:

In a medium saucepan, stir together the frozen corn, green and red pepper, water, onion, bouillon, and seasonings. Heat until it's boiling and then reduce heat, cover and simmer the mix for about 5 minutes until the corn is tender. Do not drain.

While the corn mixture is cooking, stir together the milk and cornmeal in a small mixing bowl. When the corn is cooked, pour the cornmeal and milk into the saucepan, stirring to combine. Cook until thickened and bubbly, stirring steadily. Continue to cook and stir for 1 minute more. Finally, add the chorizo and heat through. Serve in bowls with tortilla chips.

This tasty and flavorful soup will be good for a light meal after a full day of shopping or before you go out to your child's school Christmas pageant.

Variations