Categories
Soups

Corn Chowder

Corn Chowder

Corn Chowder

1 pound hash brown potatoes, southern style (one-half bag Ore Ida frozen – or cube up fresh potatoes)
48 oz. chicken broth
2 – 15 oz can creamed corn
1 – 15 oz can whole kernel corn
3 slices cooked bacon, crumbled
1 – 10 3/4 oz can cream of chicken soup (or homemade cream of chicken soup mix, prepared)
1 chicken bouillon cube
salt & pepper to taste

Place all ingredients (except bacon) in a large pot, bring to boil.  Reduce heat, simmer, stirring frequently, for 15 minutes.  Using immersion blender, puree the soup for about a minute.  Sprinkle bacon on top of each bowl of corn chowder.

Serves 10

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Sharon Springfield

Sharon Springfield  

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Corn Chowder