Mexican Potato, Corn, & Bacon Chowder Recipe

Cooking Directions

• STEP 1.In a large pot, cook the bacon until crispy. Remove the bacon from the pot and set aside.
• STEP 2.In the same pot, sauté onions and garlic until fragrant. Add potatoes, corn, chicken broth, and Mexican spices.
• STEP 3.Simmer the chowder until the potatoes are tender. Stir in the cooked bacon and season with salt and pepper. Serve hot.

Cooking Tips

• For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
• You can garnish the chowder with chopped cilantro, shredded cheese, or a dollop of sour cream.

Storage and Serving

• Leftover chowder can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chowder on the stovetop over low heat, stirring occasionally.
• Serve the chowder with crusty bread or tortilla chips for added crunch.