Easy for Entertaining
Potato and Corn Chowder with Tomatoes and Cilantro
Crunchy French Bread
Ingredients
- 4 Tbsp butter
- 1 onion, chopped
- 1 Tbsp minced garlic
- 3 Tbsp all-purpose flour
- 1½ tsp ground cumin
- 1 (32-oz) pkg frozen hash browns
- 1 (32-oz) carton chicken broth
- 2 cups milk
- 1 (12-oz) pkg frozen corn
- ½ cup sour cream
- 2 Roma tomatoes, chopped
- ½ cup coarsely chopped fresh cilantro
- 1 (2.5-oz) pouch real bacon pieces
Instructions
- Melt butter in a large Dutch oven over medium heat. Add onion and garlic; cook, stirring constantly, 5 minutes. Add flour and cumin; cook, stirring constantly, 2 minutes.
- Add potatoes and broth; bring to a boil, reduce heat, and simmer 10 minutes or until potatoes are tender. Stir in milk.
- Using a potato masher, mash potatoes to desired consistency. Stir in corn and sour cream; cook until thoroughly heated.
- Season with salt and pepper to taste. Top individual servings with bacon, tomatoes, and cilantro.
Side Dish Ingredients
- 1 (16-oz) loaf French bread
Side Dish Instructions
- Preheat oven to 450°F .
- Bake bread directly on oven rack 10 minutes or until crisp; slice to serve.
30 Minute Meals Meal Plan
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