In large pan, heat olive oil. Add hash browns and garlic and cook 8
to 10 minutes or until onions soften and potatoes start to brown,
stirring often.
Add milk and stir until well combined. Add the corn kernels,
creamed corn and seasonings, stir well. Bring the soup to a
simmer, reduce heat to low and cook for 10 minutes.
Remove the pot from the heat and discard bay leaf. Stir in cheese
slices one at a time until they are well blended.
Originally Submitted
1/11/2011
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You can add this Havarti Jalepeno Corn Chowder recipe to your own private DesktopCookbook.