Hearty Corn and Potato Chowder |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This soup is good for cold nights as the entire meal. It has lots of yummy veggies and is even better if you serve a bit of crusty bread on the side! For the russet potatoes, I just covered them with water in a bowl and heated in my microwave about 10 minutes. Ingredients:
1 medium onion, chopped |
4 tablespoons butter |
16 ounces frozen corn |
1/4 teaspoon dried sage |
1/4 teaspoon dried thyme |
2 tablespoons flour |
1 (10 3/4 ounce) can condensed cream of potato soup |
3 1/2 cups skim milk |
2 medium russet potatoes, diced and cooked until al dente |
1/2 lb super thick cut bacon, diced and cooked |
1 cup cheddar cheese, shredded |
cracked black pepper, to taste |
Directions:
1. Melt butter in a medium stock pot.
2. Add onions and saute on medium heat until translucent.
3. Add corn and stir until thawed.
4. Add sage, thyme and flour and stir well.
5. Take off the heat and add canned soup, milk, potatoes, and bacon.
6. Place back on heat and stir until thickened, approximately 20 minutes.
7. Add cheese and pepper and stir until cheese is melted.
8. Serve in bowls and enjoy!
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