Southwest Potato Corn Chowder

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Corn and red potatoes make this chowder hearty, hot pepper cheese adds the spice and bacon does what bacon does—makes it more awesome.

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  • Average
  • 5 mins
  • 30 mins
  • Average budget

Ingredients

  • 4 slices Bacon, chopped
  • 1-1/2 lb. red potatoes (about 5), peeled, cubed
  • 1 small onion, chopped
  • 2 stalks celery, sliced
  • 1 can (10-3/4 oz.) condensed cream of chicken soup
  • 3 cups milk
  • 8 oz. Hot Pepper Pasteurized Process Cheese Food, cubed (can use plain cubed cheese if hot pepper is not available.)
  • 1 pkg. (10 oz.) frozen corn, thawed
  • 1/4 tsp. peppe

Preparation

Step 1

COOK bacon in large saucepan until crisp, stirring frequently. Remove bacon from pan, reserving 2 Tbsp. drippings in pan. Drain bacon on paper towels.

Step 2

ADD potatoes, onions and celery to drippings; cook and stir 2 min.

Step 3

STIR in soup and milk; bring to boil. Simmer on low heat 8 min., stirring occasionally. Add remaining ingredients; cook 5 min. or until process cheese food is completely melted and potatoes are tender, stirring occasionally.

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Goes well with corn bread.