Ingredients
1/2 cup chopped onion4 bacon strips, diced2 tablespoons all-purpose flour1/2 teaspoon ground cumin1/2 teaspoon chili powder1/8 teaspoon garlic powder1 package (32 ounces) frozen cubed hash brown potatoes2 cans (14-1/2 ounces each) chicken broth1 can (14-3/4 ounces) cream-style corn1 can (11 ounces) Mexicorn, drained1 can (4 ounces) chopped green chiles1/4 cup pearl onionsOptional: Sour cream and minced fresh cilantro
Preparation
In a Dutch oven, 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, chiles 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.
