From Cape Coral, Florida, Tonya Burkhard sends this filling soup that comes together in no time. Loaded with potatoes, the combination of sweet corn and pearl onions, smoky bacon and lots of spice has a scrumptious Southwestern flavor.
INGREDIENTS
* 1/2 cup chopped onion * 4 bacon strips, diced * 2 tablespoons all-purpose flour * 1/2 teaspoon ground cumin * 1/2 teaspoon chili powder * 1/8 teaspoon garlic powder * 1 package (32 ounces) frozen Southern-style hash brown potatoes * 2 cans (14-1/2 ounces each) chicken broth * 1 can (14-3/4 ounces) cream-style corn * 1 can (11 ounces) Mexicorn, drained * 1 can (4 ounces) chopped green chilies * 1/4 cup pearl onions * Sour cream and minced fresh cilantro, optional
SERVINGS 10 CATEGORY Lower Fat METHOD Other stovetop PREP 20 min. TOTAL 20 min.
DIRECTIONS
In a Dutch oven or soup kettle, saute onion and bacon until onion is tender and bacon is crisp. Stir in the flour, cumin, chili powder and garlic powder. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in the hash browns, broth, cream corn, Mexicorn, chilies and pearl onions. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Garnish with sour cream and cilantro if desired. Yield: 10 servings (2-1/2 quarts).
NUTRITIONAL INFO
Nutritional Analysis: 1 cup (calculated without optional toppings) equals 197 calories, 6 g fat (2 g saturated fat), 6 mg cholesterol, 756 mg sodium, 34 g carbohydrate, 4 g fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1 vegetable.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
