- 1 Package of Mexican Street Corn Chowder Dry Soup Mix
- 4 cups water
- 2 cups milk, or Half & Half
- 1 can (15.25) oz. cream style corn
- 2 cans (14.75) oz. Fire Roasted Corn
- OR (12. 00) oz. Frozen Fire Roasted Corn
- Whisk soup mix into water, milk, and corn
- Reduce heat and simmer for 10 minutes
Variations: Add 1/2 cup Cream Cheese or Cotija Cheese, Bacon Bits and Jalapeno
Garnish with Cilantro & Bacon Bits
Yield: About 10, one cup servings.
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