Snack-urday 149

Time to warm up during this cold weather month. With soup.

Nacho Corn Chowder

Ingredients

1 1/2 cups frozen hash browns (not shredded)
1 1/2 cups frozen sweet corn
1 (4-oz) can green chilies, drained
1 can (14-oz) reduced-sodium chicken broth (not condensed)
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2 cup flour
3 cups (low-fat) milk, divided
1 8-oz package shredded sharp Cheddar cheese
2 cups nacho-flavored corn chips, coarsely crushed

In a medium saucepan, combine the frozen potatoes, frozen sweet corn, chilies, chicken broth, spices and salt. Cover and bring to a boil over medium heat. While vegetable mixture is heating, combine flour and 1 cup of the milk in a shaker jar or plastic container with cover. Shake vigorously until no lumps of flour remain. When the vegetable mixture comes to a boil, stir in the flour mixture, the rest of the milk, and the chilies. Bring to a boil, stirring frequently. Reduce heat to medium-low. Simmer, stirring frequently, until mixture is slightly thickened and the potatoes are tender. Remove from heat. Add the cheese; stir until melted. Serve hot. Garnish each serving with corn chips.