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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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I combined several different recipes to get one that is easy and is a big hit at work luncheons. Ingredients:
4 large potatoes, peeled and diced |
1/2 cup celery, chopped |
1/2 cup onion, chopped |
1 (15 ounce) can whole kernel corn |
1 (15 ounce) can cream-style corn |
1 (16 ounce) can chicken broth |
1 (10 ounce) can cream of chicken soup |
4 ounces velveeta cheese |
1/4 cup butter |
1 cup milk or 1 cup cream or 1 cup half-and-half |
Directions:
1. Cook potatoes, celery and onion until potatoes are tender, covering with water. Pour off some of the water if you feel necessary. Add remaining ingredients. Simmer on Med-Low (depending on your stove) until the Velveeta is melted.
2. Season with Morton’s Nature Seasoning Blend and 4 Dashes of Tabasco Sauce (optional). Also I use a palm full of Mrs. Dash original.
3. Can be made in crock-pot but leave out Velveeta and milk until about 30-40 minutes before serving.
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