Spicy Southwestern Chowder

Serves: 6
Total Calories: 693


2 slices uncooked bacon, chopped
1 medium onion, chopped
1 cup shredded carrot (about 2 medium)
1 jalapeño pepper, seeded and minced
2 cloves garlic, minced
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
3 cups low-fat milk
2 cups reduced-sodium chicken broth
3 cups cooked brown rice
1 (16-ounce) package frozen corn or 1 (17-ounce) can corn, drained
6 large sourdough round rolls, hollowed out, leaving 1/2-inch walls
1 green onions for garnish


Cook bacon in Dutch oven over medium-high heat 5–7 minutes, stirring until bacon is crisp. Drain all but 1 tablespoon fat. Add onion, carrots, jalapeños, garlic, chili powder, and cumin. Cook 3–5 minutes, stirring constantly until onion is tender. Reduce heat to medium. Add milk, broth, rice, and corn. Cook, stirring, 10–12 minutes until mixture boils. Cook 1 minute more; remove from heat. Ladle into bread rounds. Garnish with green onions.

Fun Fact: Bingham Canyon Mine, the world’s largest man-made excavation and first open-pit mine, is located twenty-eight miles southwest of Salt Lake City, Utah. The mine is two and one-half miles across, and three-quarters of a mile deep. In production since 1906, ore from the mine has yielded more than 17 million tons of copper, 23 million ounces of gold, and 190 million ounces of silver. Cumulatively, Bingham Canyon has produced more copper than any other mine in the United States, and is the second in the world after Chuquicamata in Chile.

Nutritional Facts:

Serves: 6
Total Calories: 693
Calories from Fat: 90

This Spicy Southwestern Chowder recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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