Southwest Chowder

• 1/2 cup onion, chopped
• 4 slices bacon, diced
• 2 tablespoons flour
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/8 teaspoon garlic powder
• 1 (32 ounce) package frozen southern style hash brown potatoes
• 2 (14 1/2 ounce) cans chicken broth
• 1 (14 ounce) can cream-style corn
• 1 (11 ounce) can mexicorn, drained
• 1 (4 ounce) can diced green chilies
• sour cream (optional)

1. In a Dutch oven or soup kettle, saute onion and bacon until crisp.
2. Stir in the flour, cumin, chili powder and garlic powder.
3. Bring to a boil, cook and stir for 1 minute or until thickened.
4. Stir in hashbrowns, broth, cream corn, Mexicorn and chilies.
5. Reduce heat and simmer, uncovered for 10 mintes or until heated through.
6. Garnish with sour cream if desired.

onion, bacon, flour, ground cumin, chili powder, garlic, potatoes, chicken broth, creamstyle, mexicorn, green chilies, sour cream

Taken from www.food.com/recipe/southwest-chowder-199420 (may not work)