Quick and tasty Southwest Corn Chowder
I am down and out with the flu, but the blogs and the mom must go on so here is an easy recipe that I can prepare even when my head is swimming and every inch of me aches. The most difficult thing will be opening the cans. Anyway, enough boo-hooing.
I have had so many positive comments on this tasty dish, that I now dare to bring it to events.
So if you are working through April’s Bootcamp, a Fast Draft, or Editing in a Month, or are just plain busy, throw this all in the crock pot and surprise your family that it isn’t pizza again tonight.
2 square packages of V8 Southwest Corn Chowder (tetra packs) in the soup aisle
1 can Rotel diced tomatoes, you pick the heat, I use mild (don’t drain)
or 1 cup salsa
1 can creamed corn, (don’t drain)
1 cup frozen corn, or a can of corn - drained
1 cup of nacho cheese sauce or queso, canned or jar
Put it all in a crockpot, give it a stir and set on high if you need it in a couple hours, low if you have longer.
We like our soup thick, but if you prefer it a thinner consistency you can add some canned broth - chicken or vegetable.
I have even added cooked and cut up chicken, or a large can of chunked white meat chicken, to add more protein.
Serve with tortilla chips and a dollop of sour cream and/or guacamole. Enjoy.
Feel free to comment and add your simple recipes or cures for the flu.