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Potato and Corn Chowder

by Kara Kimbrough 

6-8 baking potatoes, boiled, peeled and cubed or 32-ounce bag of diced (not shredded) hash browns
4 (14-3/4 ounce) cans creamed corn
2 (14-1/2) ounce cans kernel corn, drained
4 cups half and half (can use no-fat version)
2 cups milk (can use low or no-fat version)
Salt and pepper to taste

Place potatoes to stockpot and add remaining ingredients. Bring just to a boil over medium-high heat, then reduce heat to low. Cook, stirring often, for 10 minutes. Makes 10 servings.

potato soup.jpg
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