Mashed Potato and Corn Chowder |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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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. 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:
1. In a large pot, over medium heat, whisk potatoes with chicken broth and milk.
2. Saute bacon, until just cooked. Not crispy! Then add with remaining ingredients, to potato mixture. Except seafood, if you're going to use it.
3. Heat until bubbly.
4. 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.
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