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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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I was browsing through Zaar and none of the Corn Chowders appealed to me so I decided to create my own. I'm so glad I did. My husband made me cook a second batch later that night. He said, We ought to sell this! Ingredients:
1 can campbell low sodium chicken broth, w/ garlic and herbs |
3 cans water |
8 medium potatoes, peeled and sliced 1/4 inch thick |
1/2 cup chopped onion |
2 cups frozen corn |
1 cup table cream (18% m.f.) |
1/2 teaspoon marjoram |
1/2 teaspoon basil |
1 teaspoon chili powder |
1 tablespoon garlic salt |
1/2 cup crumbled bacon |
1/2 cup shredded old cheddar cheese |
1/2 teaspoon salt |
1 teaspoon cracked pepper |
1 tablespoon sliced green onion |
1 tablespoon sour cream |
Directions:
1. Bring broth and water to a boil.
2. Add potato slices and onions and reduce heat to min-med (I have to use min. as my stovetop gets very hot).
3. Add corn and stir.
4. Cook for 1 hour or until potatoes start to break down.
5. Add remaining ingredients and cook at least 30 minutes.
6. Spoon out into bowl and garnish with green onion and sour cream.
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