December 19, 2011
Written by Contributing Writer, Sarah Farthing
I had this delicious soup at a friend’s house recently. She served it as the first course in a wonderful meal and it was so creamy and cheesy and satisfying I just had to share it! It’s the perfect remedy for a cold, gray, winter day.
Southwest Potato-Corn Chowder
4 slices bacon, chopped 1-1/2 lb. red potatoes (about 5), peeled, cubed 1 small onion, chopped
1 can (10-3/4 oz.) condensed cream of chicken soup
1 pkg. (10 oz.) frozen corn, thawed
Cook bacon in large saucepan until crisp, stirring frequently. Remove bacon from pan, reserving 2 Tbsp. drippings in pan. Drain bacon on paper towels.
Add potatoes, onions and celery to drippings in saucepan; cook and stir 2 min.
Stir in soup and milk; bring to boil. Simmer on low heat 8 min., stirring occasionally. Add remaining ingredients; cook 5 min. or until Velveeta is completely melted and potatoes are tender, stirring occasionally.
Garnish with chopped fresh cilantro and a sprinkling of additional bacon, cooked and crumbled.
Stir in 2 cups chopped cooked chicken along with the Velveeta, corn and pepper.
Do you have a sure-fire recipe to share with us?!
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Tags: corn chowder, soups for winter |