South-Of-The-Border Corn Chowder

• 1 12 tablespoons vegetable oil
• 2 cups onions, chopped
• 4 cups hash browns, Southern Style or potatoes cut ~ 3/8-inch dice
• 2 teaspoons garlic, minced
• 3 (16 ounce) cans chicken broth
• 7 ounces green chilies
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 4 cups frozen corn
• 1 cup half-and-half
• bacon bits, or cooked, crumbled bacon
• cheese (optional)
• sour cream (optional)
• tortilla chips (optional)

1. Saute onion, garlic, and potatoes until lightly browned.
2. Add everything except corn, bacon, and half-and-half.
3. Cook covered 5 minutes.
4. Add corn and cook 5 more minutes.
5. Remove from heat and add half-and-half.
6. Mix in a dollop of sour cream and cheese if you like (I love it as is).
7. Garnish with bacon bits or crumbled bacon.
8. May throw in some crushed tortilla chips of Fritos as well.
9. Note: I use a heaping measures of garlic, cumin, and chili powder for extra flavor.
10. Enjoy!

vegetable oil, onions, hash browns, garlic, chicken broth, green chilies, cumin, chili powder, salt, frozen corn, bacon bits, cheese, sour cream, tortilla chips

Taken from www.food.com/recipe/south-of-the-border-corn-chowder-467467 (may not work)