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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:
12/28/2007
My family loved this receipe. They said it tasted better than the restaurants. I added a can of creamed corn too.
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!!!
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.
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!
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!
posted:
10/19/2007
This was so good and easy! A new favorite of mine and my picky husband's.
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.
posted:
7/11/2007
Good to the last drop.
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!!!
posted:
3/29/2007
It was OK my teenagers liked it 7 out of 10
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