Mashed Potato and Corn Chowder
"A very easy recipe for a creamy chowder using left over, frozen or pre-made mashed potatoes. For a thicker chowder add some instant mashed potatoes, a little at a time, until desired consistency is reached.
I use 1 package Simply Potatoes "Traditional" mashed potatoes
For a Seafood Chowder add:
1 lb medium shrimp, Bay Scallops or a combination of both."
- Ready In:
- 50mins
- Ingredients:
- 8
- Yields:
-
1 cup
- Serves:
- 8-12
ingredients
- 2 1⁄2 cups mashed potatoes
- 2 cans low sodium kernel corn, undrained
- 5 slices bacon, diced
- 14 ounces low sodium chicken broth
- 1 cup milk (I use 1%, because that what we drink)
- 1⁄4 cup frozen southern seasoning (A blend of onions, bell pepper, celery & thyme)
- 1⁄4 teaspoon sea salt
- fresh black pepper, to taste
directions
- In a large pot, over medium heat, whisk potatoes with chicken broth and milk.
- Saute bacon, until just cooked. Not crispy! Then add with remaining ingredients, to potato mixture. Except seafood, if you're going to use it.
- Heat until bubbly.
- If adding seafood, put it in, 10 mins before the chowder is finished. That should allow enough time for the shrimp or scallops to cook, without over cooking.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I love both cooking and baking equally. It's my favorite thing to do especially around the holidays. I love trying out new recipes and creating my own.
