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.