Corn and Potato Chowder--Simple, Flavorful, Versatile

Ms. Mother Earth's Note:

Working on making meals just using what I have in my kitchen. This one is a total winner! Any good cook knows how to tweak a recipe and this one is very forgiving. Exchange--raw onion, raw potato, shredded frozen potato, different herbs--whatever. But this concoction was what I had on hand; and it turned out well enough to post. I really feel the can of cheddar cheese soup (that I've had in my cupboard waiting for a use) made the difference. Hope you agree!

• Total Time: 20 mins
• Prep Time: 5 mins
• Cook Time: 15 mins

Ingredients:

Serves: 4

Yield: 4.0

• 1 cup evaporated milk
• 1 cup chicken stock
• ½ cup 2% low-fat milk
• 1 (14 ¾ ounce) can cream-style corn
• 1 (10 ¾ ounce) cheddar cheese soup
• 1 ¾ cups frozen corn
• 2 cups frozen south western style cubed frozen hash browns
• 1 cup cubed cooked turkey ham
• 2 teaspoons dried parsley flakes
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 1 tablespoon dehydrated onion
• 1 teaspoon cayenne powder
• 2 tablespoons butter or 2 tablespoons margarine
• salt
• pepper

Directions:

1. Put in a pot and cook over medium heat until all is warmed. If you're using raw onions, potatoes, peppers--cook accordingly.

Reviews

[Cilantro in Canada]

I used 1/2 large onion, so I left out the onion powder and dehydrated onion. I also used freshly grated potato. I reduced the garlic powder to 1/2 tsp and cayenne to 1/4 tsp. I was out of the cheddar soup so I used real cheddar cheese. Ok, I know I made a lot of substitutions, but this soup turned out great. My 17 year old came home from school and ate the entire pot! He asked if I would make it again tomorrow. That is a sure sign it is a good soup. Thanks for the recipe.