Corn and Potato Chowder--Simple, Flavorful, Versatile |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Working on making meals just using what I have in my kitchen. This one is a total winner! Any good cook knows how to tweak a recipe and this one is very forgiving. Exchange-raw onion, raw potato, shredded frozen potato, different herbs-whatever. But this concoction was what I had on hand; and it turned out well enough to post. I really feel the can of cheddar cheese soup (that I've had in my cupboard waiting for a use) made the difference. Hope you agree! 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:
1. 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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