Mexican Corn Chowder with Cheddar
30 min
Veggie
90547
For 2 Portions
300 g
corn, canned
300 g
potato
200 g
tomato
80 g
cheddar cheese
30 g
sour cream
5 g
cilantro, fresh
1
yellow onion
1/2
corn on the cob
500 ml
water
1 tsp
paprika powder, hot
1 tbsp
canola oil
1 tsp
chili powder
1 clove(s)
garlic
pepper
salt
1. All set?
2. Peel and finely dice potatoes.
3. Wash and dice tomato.