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Potato and Corn Chowder
by Kara Kimbrough
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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.
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![potato soup.jpg](https://static.wixstatic.com/media/f2fe1c_235a8bcbb1db4830a0ff6ac73597a351~mv2_d_4256_2832_s_4_2.jpg/v1/fill/w_415,h_273,al_c,q_80,usm_0.66_1.00_0.01,enc_auto/potato%20soup.jpg)
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