Tex-Mex Corn Chowder
1 Review(s)
15 Min
Prep : 5 Min Cook: 10 Min
A quick-fix hearty soup for busy weeknights.
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 can (10 fl oz./284 mL) condensed cream of chicken soup
2
1-1/2 cups milk
3
1 cup frozen corn
4
1/4 cup Oscar Mayer Real Bacon Bits, divided
5
1/2 tsp. chili powder
6
3/4 cup Cracker Barrel Shredded Tex Mex Cheese
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How do I make it ?
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Step 1
Mix soup, milk, corn, 3 Tbsp. bacon bits and chili powder in saucepan. Bring to boil, stirring occasionally. Step 2
Cook on medium heat 5 min., stirring occasionally. Step 3
Ladle into 4 soup bowls. Sprinkle with cheese and remaining bacon bits. Kraft Kitchen Tips!
Serving Suggestion
Serve with Premium Plus Crackers or tortilla chips.
Special Extra
If you like it spicy, increase chili powder to 1 tsp.
Nutrition
Calories
250
Calories From Fat
0
% Daily Value
Fat 15 g
Saturated fat 7 g
35 %
Cholesterol 40 mg
Sodium 900 mg
38 %
Carbohydrate 19 g
Fibre 2 g
Sugars 9 g
Protein 14 g
Vitamin A
15 %
Vitamin C
4 %
Calcium
25 %
Iron
6 %
Servings
4 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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