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Soups/stews

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
Magazine Acquisition

What You Need

4
slices  OSCAR MAYER Bacon, chopped
1-1/2
lb.  red potatoes (about 5), peeled, cubed
1
small  onion, chopped
2
stalks  celery, sliced
1
can  (10-3/4 oz.) condensed cream of chicken soup
3
cups  milk
8
oz.  HOFFMAN'S Hot Pepper Pasteurized Process Cheese Food, cubed
1
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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