Southwestern Corn Chowder

• 2 slices bacon, chopped
• 1 small onion, chopped
• 2 tablespoons flour
• 12 teaspoon ground cumin
• 12 teaspoon chili powder
• 1 (16 ounce) can potatoes, drained rinsed and diced
• 1 (16 ounce) can cream-style corn
• 2 (14 ounce) cans chicken broth
• 1 (11 ounce) can mexicorn
• 1 (4 ounce) canchopped mild green chilies
• 14 teaspoon salt
• 14 cup sour cream
• 2 tablespoons minced cilantro

1. In large skillet, cook bacon and oven over medium heat, 2-3 minutes.
2. Add flour, cumin and chili powder.
3. Cook, stirring, 1-2 minutes.
4. Stir in potatoes, corn, chicken broth, mexicorn, chiles and salt.
5. Bring to a boil over high heat, 3-5 minutes.
6. Ladle into bowls and top with sour cream and cilantro.

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

Taken from www.food.com/recipe/southwestern-corn-chowder-509837 (may not work)