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Southwest Potato-Corn Chowder

Southwest Potato-Corn Chowder recipe
photo by:kraft
Corn and red potatoes make this chowder hearty, hot pepper cheese adds the spice and bacon does what bacon does—makes it more awesome.
time
prep:
30 min
total:
30 min
servings
total:
8 servings
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posted:
4/3/2006
Very good. I changed a few things to make it healthier. I used cubed ham instead of bacon. I used skim milk and the healthy request version of the cream of chicken soup. Instead of mixing the cheese into the soup, I used low fat pepper jack grated and sprinkled a bit over the top in the serving bowls. :)
posted:
3/23/2006
My husband LOVED this. I used already cooked bacon pieces and you could probably use a bag of fat free southern style frozen hash browns instead of cubing your own potatoes. Also used 1 can Pepper Jack Campbell's Soup and 4 oz velveeta b/c I couldn't find the pepper cheese. Yummy and EASY.
posted:
11/14/2005
Very, very good. I used 8 oz. Velveeta Cheese instead of the hot cheese the receipe called for. Will make again and share with friends.
posted:
11/6/2005
Truly Superb; I used half Kraft Monterey Jack, and half Kraft Pepper Jack, cheese instead of the Hoffman's Hot Pepper Cheese. Everybody loved it!
posted:
3/20/2005
My ten year old even ate this!!!!
posted:
7/12/2004
It was very good. My family loved it. Though it did take longer than 30 minutes as stated.
posted:
12/29/2003
Instead of dicing potatoes, I added 2 cans of cream of potato soup and 2 10 oz. pkg. of frozen corn. Made it the day before and served it on Christmas day. Very simple to make and very good. Wish I had made more though.
posted:
10/24/2003
This is one of the best tasting soups I have ever made. My family loved it!
posted:
6/2/2003
yum
posted:
4/25/2003
It took a little longer to cook to get the potatoes how we like them. My kids 10 and 8 loved it
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