Creamy Vegetable Chowder

Ingredients: 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

Rated

NUTRITION INFORMATION

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%.

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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.

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POUR into serving bowls. Garnish with crumbled bacon, if desired.

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VARIATION

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Creamy Turkey Vegetable Chowder: Omit hot pepper sauce. Add 2 cups cooked turkey to chowder. Season with 1/2 teaspoon crushed dried thyme leaves.

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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.

NUTRITION INFORMATION

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Dinner Soup & Stews

Creamy Vegetable Chowder

Creamy Vegetable Chowder

Ingredients

Instructions

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