Corn and Potato Chowder--Simple, Flavorful, Versatile
photo by DailyInspiration
- Ready In:
- 20mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 1 cup evaporated milk
- 1 cup chicken stock
- 1⁄2 cup 2% low-fat milk
- 1 (14 3/4 ounce) can cream-style corn
- 1 (10 3/4 ounce) cheddar cheese soup
- 1 3⁄4 cups frozen corn
- 2 cups frozen south western style cubed frozen hash browns
- 1 cup cubed cooked turkey ham
- 2 teaspoons dried parsley flakes
- 1 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1 tablespoon dehydrated onion
- 1 teaspoon cayenne powder
- 2 tablespoons butter or 2 tablespoons margarine
- salt
- pepper
directions
- Put in a pot and cook over medium heat until all is warmed. If you're using raw onions, potatoes, peppers--cook accordingly.
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Reviews
-
Made this soup for lunch today - nice and filling all by itself or served with a sandwich. Made as directed with the exception of the onion powder and parsley as I didn't have any. I only used 1/3 of the cayenne. I think I will add some mild green chilies to the leftovers, as well as, some additional spice such cumin, etc. There are many options for this delicious soup - we enjoyed it very much. Made for Fall PAC, 2012.
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I used 1/2 large onion, so I left out the onion powder and dehydrated onion. I also used freshly grated potato. I reduced the garlic powder to 1/2 tsp and cayenne to 1/4 tsp. I was out of the cheddar soup so I used real cheddar cheese. Ok, I know I made a lot of substitutions, but this soup turned out great. My 17 year old came home from school and ate the entire pot! He asked if I would make it again tomorrow. That is a sure sign it is a good soup. Thanks for the recipe.
RECIPE SUBMITTED BY
Ms. Mother Earth
Bend, 77
<p>My favorite thing to do in the world is to cook for the .people I love. For years I've loved to sit for hours reading my cookbooks, now my new hobby is cruising the internet for recipes and reading other cooks reviews</p>