 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
This chowder is like a baked potato soup plus corn. I first served it to my in-laws the day after Thanksgiving, and everyone loved it. It satisfied a group of 6 (including 3 very hungry men), but I was sad to see no leftovers. Plus it can be a one-pot meal for easy clean up. Ingredients:
1 lb bacon |
4 cups diced potatoes (2 large potatoes) |
12 ounces frozen bell peppers onions and celery (1 bag pictsweet seasoning blend) |
2 cups sour cream |
2 1/2 cups milk |
2 (10 3/4 ounce) cans cream of chicken soup |
2 (15 1/4 ounce) cans whole kernel corn, undrained |
salt |
pepper |
Directions:
1. Cut bacon into small pieces and cook for 5 minutes in 6-quart soup pot.
2. Add potatoes and seasoning blend. Cook 15 minutes, until all the vegetables are tender.
3. Add sour cream, milk, chicken soup, and corn.
4. Heat chowder to bubbling, then reduce heat and simmer 10-20 minutes. Season to taste with salt and pepper.
|
|