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    You are in: Home / Recipes / Mashed Potato and Corn Chowder Recipe
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    Mashed Potato and Corn Chowder

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Irie Chef's Note:

    A very easy recipe for a creamy chowder using left over, frozen or pre-made mashed potatoes. For a thicker chowder add some instant mashed potatoes, a little at a time, until desired consistency is reached. I use 1 package Simply Potatoes "Traditional" mashed potatoes For a Seafood Chowder add: 1 lb medium shrimp, Bay Scallops or a combination of both.

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    Serves: 8-12



    Units: US | Metric


    1. 1
      In a large pot, over medium heat, whisk potatoes with chicken broth and milk.
    2. 2
      Saute bacon, until just cooked. Not crispy! Then add with remaining ingredients, to potato mixture. Except seafood, if you're going to use it.
    3. 3
      Heat until bubbly.
    4. 4
      If adding seafood, put it in, 10 mins before the chowder is finished. That should allow enough time for the shrimp or scallops to cook, without over cooking.

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    Nutritional Facts for Mashed Potato and Corn Chowder

    Serving Size: 1 (141 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 232.0
    Calories from Fat 77
    Total Fat 8.6 g
    Saturated Fat 3.1 g
    Cholesterol 15.2 mg
    Sodium 679.6 mg
    Total Carbohydrate 34.4 g
    Dietary Fiber 3.5 g
    Sugars 4.3 g
    Protein 7.8 g

    The following items or measurements are not included:


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