Hearty Cheesy Corn Chowder

Au gratin potato mix is the base for this soup, which combines chicken broth, evaporated milk and fresh and frozen vegetables.

• Email Recipe
• Print Recipe
•        

Ingredients:

• 2 pkgs. Au Gratin potato mix
• 2 cans of Chicken Broth
• 2 to 3 cans of Water
• 2 cans of evaporated milk
• 1/2 bag of frozen corn (shoepeg corn preferred, or use any frozen vegetable combo)
• 1 medium onion, chopped
• 3 stalks of celery, chopped
• 2 TBSP of oil
• Shredded cheese and crumbled bacon

Method

Set out a stock pot. Combine cheese powder from potato mixes with 1/2 cup of the chicken broth, pour into the pot. (Powder will be lumpy, but will cook out fine.) Combine the rest of the liquids and cook on medium. Take a rolling pin (or by hand) break up the potatoes into bite-sized pieces. (For easy clean up, smash the dried potatoes right in the bag.) Add to the Stock pot. Add the frozen corn or other vegetables to the stock pot. In a saute pan, add oil, onions and celery. Cook until transparent. Add to the stock pot. Let all the ingredients cook and reduce about 35 minutes. Sprinkle with Cheese and Crumbled Bacon before serving.

Notes: This recipe came one Halloween night when I couldn't spend a lot of time preparing a dinner. So I improvised from something I noticed a few nights before with extra liquid in microwaved Au Gratin potatoes. The extra sauce reminded me of a rich soup base. So I thought I would try it. The first night I just did the potato soup base--no vegetables, and it was wonderful. Just throw it in the pot and walk away. Over the 10 years since I first made this, it has taken on many variations. The above recipe is my favorite; it's hearty and cheesy.

Number of servings: 5 or 6 hearty bowls

Submitted By: MrsFarish
View all recipes by this user