1 cup shredded process cheese spread or shredded monterey jack cheese
1 (12 oz) can evaporated milk
2 tbsp onion, minced
1/4 tsp salt
1/2 tsp paprika
2 drops hot pepper sauce
6 slices bacon, cooked and crumbled (optional)
Instructions
Combine corn, potato soup, cheese, evaporated milk, onion, salt, paprika and hot pepper sauce in 3 quart saucepan. Cook, stirring occasionally over medium heat until hot. Do NOT boil.
Pour into serving bowls and garnish with crumbled bacon, if desired.
VARIATION - Creamy Turkey Vegetable Chowder (Omit hot pepper sauce. Add 2 cups cooked turkey to chowder. Season with 1/2 tsp crushed dried thyme leaves).
OR
Creamy Ham Vegetable Chowder (Omit hot pepper sauce and bacon. Add 2 cups cooked ham to chowder. Season with 1 tsp dried basil leaves or 1/2 tsp dried dill weed).
Originally Submitted
7/13/2010
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