Southwest Potato Corn Chowder
By satoledo25
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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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
Details
Level of difficulty Average
Preparation time 5mins
Cooking time 30mins
Cost Average budget
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.
Goes well with corn bread.
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