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Creamy Southwestern Corn Chowder

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By Betty Crocker Kitchens
Updated Mar 7, 2012
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Feeling like soup? Cozy up to a bowl of piping-hot chowder you can make in less than 30 minutes.

Creamy Southwestern Corn Chowder

  • Prep Time 25 min
  • Total 25 min
  • Servings 2
  • Ingredients 11
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Ingredients

  • 2 tablespoons butter or margarine
  • 1/2 cup chopped onion (1 medium)
  • 1/4 cup Gold Medal™ all-purpose flour
  • 1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground red pepper (cayenne)
  • 1/2 cup half-and-half
  • 1 can (11 oz) Southwestern style corn, undrained
  • 2 tablespoons chopped fresh chives
  • Additional fresh chives for garnish, if desired
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    In 2-quart saucepan, melt butter over medium heat. Add onion; cook 3 to 5 minutes, stirring occasionally, until tender.
  • Step 
    2
    Stir in flour until well blended. Gradually stir in broth. Stir in salt, black pepper and red pepper; heat to boiling. Reduce heat; cook, stirring frequently, until thickened.
  • Step 
    3
    Stir in half-and-half, corn and 2 tablespoons chives. Cook until thoroughly heated. Serve sprinkled with additional chives.

Nutrition

450 Calories
20g Total Fat
10g Protein
58g Total Carbohydrate
13g Sugars

Nutrition Facts

Serving Size: 1 Serving (1 3/4 Cups)
Calories
450
Calories from Fat
180
Total Fat
20g
30%
Saturated Fat
12g
58%
Trans Fat
1/2g
Cholesterol
55mg
18%
Sodium
1980mg
83%
Potassium
170mg
5%
Total Carbohydrate
58g
19%
Dietary Fiber
4g
18%
Sugars
13g
Protein
10g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
10%
10%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
3 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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