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Acapulco Corn Chowder
Soup, Stew & Chowder Recipes from AlansKitchen.comMakes 5 (1 cup each) servings.

Prep Time: 5 minutes

Cooking Time: 10 minutes


  • 2 - Tablespoons butter

  • 3 - Tablespoons all-purpose flour

  • 1-1/2 - cups milk

  • 1 - can (15-1/4-ounces) whole kernel golden sweet corn

  • 1 - can (8-ounces) stewed tomatoes with onions, celery & green peppers

  • 1 - cup Longhorn Cheddar cheese, shredded

  • 1 - can (4-ounces) diced green chilies

  • 1/4 - cup salsa


  1. In your saucepan over medium heat, add butter and melt. 

  2. Next step is to blend in flour. 

  3. Cook and stir constantly for 2 minutes. 

  4. Next, you need to stir in the milk. 

  5. Cook and stir constantly until thickened and smooth. 

  6. Stir in un-drained corn and mix well.

  7. Finally, you need to add the corn, stewed tomatoes, Cheddar cheese, chilies and salsa. 

  8. Heat the soup through. DO NOT BOIL.

Picnicking & Tailgating

Heat (on stove or in microwave) and pour into a thermos.  When you get to the picnic or tailgate site, just pour and enjoy.


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