Tex-Mex Corn Chowder Recipe - Allrecipes.com
Tex-Mex Corn Chowder Recipe
  • READY IN 40 mins

Tex-Mex Corn Chowder

Recipe by  

"I like things that are a little unexpected and unusual. But easy. Everyone raves about the full flavors and textures of this chowder. For the adventuresome--enjoy!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. In a large saucepan, saute onions in margarine. Stir in flour, chili powder, and cumin. Add corn, picante sauce, and broth. Bring to boil; remove from heat.
  2. Gradually add 1/4 cup hot mixture to cream cheese in a small bowl. Stir until blended.
  3. Add cream cheese mixture and milk to saucepan, stirring until well blended. Heat through but do not boil. Serve immediately.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 30 mins
  • READY IN 40 mins
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Reviews More Reviews

Most Helpful Positive Review
Apr 13, 2005

We enjoyed this at my house and it was simple to make. I was worried about it being too spicey for my kids so I used mild picante sauce. DH & I might have liked a little more zip but it still had a nice flavor and the kids liked it. I added some chopped smoked turkey from my freezer and about 1 cup of black beans along with the corn and picante sauce. I also used a bit less corn than called for. This is a very rich dish but a nice winter warmer. Leftovers the next day were very good too. The second time I made this, I wanted to use my crock pot. I combined all ingredients from step one in the crock and cooked for several hours. I did the cream cheese step an hour or so before serving. It worked great.

 
Most Helpful Critical Review
Nov 12, 2010

As written this didn't work for me. The texture was odd and then if I stopped stirring for more than a few seconds the cream cheese would separate. I wouldn't exactly say bland but it lacked something so I added a little bit of Velveeta and that did the trick. As written I have to give it a 3. Adding Velveeta bumped it to a 4.

 

75 Ratings

Sep 28, 2003

LOVED LOVED THIS CHOWDER!! I didn't have frozen corn so I used 2 14.5oz cans (drained). This recipe can EASILY be modified. Next time, I might add some shredded chicken or a can of black or northen beans but I made it as is (with the exception of using additional corn) and it was great! I had no problems with the cream cheese and it was great in this soup. Will make this again and again! Thanks Cathy!

 
Feb 03, 2004

OOOOOHHHHHH my Gooooooooodddddddddddddd!!!!!!!!!!!

 
Mar 16, 2003

This chowder was quick, easy and absolutely delicious. I omitted the margarine and used ultra-lite Philly and it came out great!

 
May 20, 2005

OOOHhhhh my gosh, this was good! I added garlic to the onion, and a can of black beans to the soup. This was the BEST soup I have ever had. I crushed some tortilla chips on top, and was as happy as a clam! It is almost gone, I have to make it again!

 
Mar 16, 2003

I halved the cream cheese and doubled the corn and loved it! I've passed the recipe onto many people recently.

 
May 05, 2008

This is a delicious recipe. I added some black beans to turn it into a hearty meal.

 

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Nutrition

  • Calories
  • 299 kcal
  • 15%
  • Carbohydrates
  • 29.5 g
  • 10%
  • Cholesterol
  • 45 mg
  • 15%
  • Fat
  • 18.6 g
  • 29%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 8.6 g
  • 17%
  • Sodium
  • 706 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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