Southwest Potato-Corn Chowder

photo by:kraft

Warm, hearty, chunky—and it all comes together in one saucepan. Red potatoes make it hearty, hot pepper cheese adds the spice and bacon does what bacon does—makes it awesome.

time

prep:

30 min

total:

30 min

servings

total:

8 servings

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What You Need

slices OSCAR MAYER Bacon, chopped

1-1/2

lb. red potatoes (about 5), peeled, cubed

small onion, chopped

stalks celery, sliced

can (10-3/4 oz.) condensed cream of chicken soup

cups milk

oz. HOFFMAN'S Hot Pepper Pasteurized Process Cheese Food, cubed

pkg. (10 oz.) frozen corn, thawed

1/4

tsp. pepper

Make It

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; 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 process cheese food is completely melted and potatoes are tender, stirring occasionally.

Kraft Kitchens Tips

Size-Wise

After a day of winter fun, enjoy a serving of this tasty soup.

Special Extra

Garnish with chopped fresh cilantro and a sprinkling of additional cooked and crumbled bacon.

Special Extra

Stir in 2 cups chopped cooked chicken along with the process cheese food, corn and pepper.

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bechapman4

posted:12/28/2007

My family loved this receipe. They said it tasted better than the restaurants. I added a can of creamed corn too.

dondra108

posted:12/8/2007

Typically my husband isn't a big soup person, but he went back for three bowls of this. Looks like I'll be making this often!!!

pbridges

posted:11/21/2007

This was really easy and tasty. I doubled the recipe for a Bible Study. I used a bag of southern-style hashbrowns instead of cutting up the potatoes, which really saved a good bit of time. I also used half the cheese in the soup and used regular Velveeta because some of those eating it can't have spicy food. Instead, I had Salsa Jack shredded cheese available to sprinkle on the soup. I got lots of favorable comments.

kelipso

posted:11/20/2007

This was great. I think I used more potatoes than it says, and also used pepperjack velveeta. I boiled my potatoes first, then drained them and added them to the browning onions and celery. Topped it with lots of cheddar and a dollop of sour cream. YUM!

mmmpeople

posted:11/4/2007

This recipe is delicious! I served the chowder in bread bowls that I made from a loaf of Ciabatta bread! yum!

peterjo0216

posted:10/19/2007

This was so good and easy! A new favorite of mine and my picky husband's.

a cook

posted:10/3/2007

It was really good. I like my potatos a little softer so I'll cook them a little longer next time.

sallie1

posted:7/11/2007

Good to the last drop.

Leah514

posted:5/18/2007

This was SO good! I will definatly make this again, my 9 yr. old sone LOVED it! The hot pepper chesse makes it so creamy and loved the kick it gave it to!!!

a cook