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Quick Potato and Corn Chowder Recipe

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This recipe for Quick Potato and Corn Chowder is from Because you wouldn't leave me the HELL alone!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups frozen southern-style hashbrown potatoes
1 Can Mexicorn Whole Kernel Corn, with Red and Green Peppers
1 Teaspoon minced onion
2 cups water
1 Can Condensed cream of celery soup
2 Tablespoons cooked bacon
Grated Cheddar Cheese to top
Directions:
Directions:
1. In a large Dutch oven, cone all ingredients except bacon, Mix well. Bring to boil over medium-high heat.

2. Reduce heat; cover and simmer 5 to 10 minutes or until potatoes are tender.

3. Top each serving with crumbled bacon and grated cheese.
Personal Notes:
Personal Notes:
Southern or country style hash-brown potatoes are cubed or diced rather than shredded.

 

 

 

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