Creamy Vegetable Chowder

Creamy Vegetable Chowder
  • Prep Time: 10 Min.
  • Cook Time: 10 Min.
  • Yield: 5 to 6 servings


  • 1 (15.25 oz.) can whole kernel corn, undrained
  • 1 (10 3/4 oz.) can cream of potato soup
  • 1 cup shredded process cheese spread
  • 1 cup shredded Monterey Jack cheese
  • 1 (12 oz.) can PET® Evaporated Milk
  • 2 tablespoon minced onion
  • 1/4 teaspoon salt
  • 1/2 teaspoon paprika
  • 2 drop hot pepper sauce
  • 6 slices bacon, cooked and crumbled


  • COMBINE corn, potato soup, cheese, evaporated milk, onion, salt, paprika and hot pepper sauce in 3-quart saucepan. Cook, stirring occasionally, over medium heat until hot. Do not boil.
  • POUR into serving bowls. Garnish with crumbled bacon, if desired.
  • Creamy Turkey Vegetable Chowder: Omit hot pepper sauce. Add 2 cups cooked turkey to chowder. Season with 1/2 teaspoon crushed dried thyme leaves.
  • Creamy Ham Vegetable Chowder: Omit hot pepper sauce and bacon. Add 2 cups cooked ham to chowder. Season with 1 teaspoon dried basil leaves or 1/2 teaspoon dried dill weed.
  • Nutritional Information Per Serving

    Serving Size 1/5, Calories Per Serving 390, Total Fat 22g, Calories From Fat 200g, Saturated Fat 11g, Trans Fat 0g, Polyunsaturated Fat 1g, Monounsaturated Fat 4.5g, Cholesterol 70mg, Sodium 1630mg, Carbohydrates 29g, Dietary Fiber 3g, Sugar 16g, Protein 20g;Percent Daily Value*: Vitamin A 15%, Calcium 35%, Vitamin C 2%, Iron 2%.

    *Percent Daily Values are based on a 2,000 calorie diet.