Corn and Potato Chowder
Sherry
ingredients
- 1/2 stick margarine or butter
- 2 cans cream of potato soup
- 8 oz. cream cheese
- 2 soup cans of milk
- 1 bundle fresh green onions, sliced thin
- 1 can white shoe peg corn, drained
- 1 can diced potatoes
- 8 to 12 oz. precooked chicken, ham or shrimp, bite sized (I use canned chicken)
- dash of Tabasco sauce
- salt and pepper to taste
directions
- 1
Oil a large stew pot.
- 2
Sauté margarine, onion and Tabasco sauce.
- 3
Add cream cheese and stir until smoooth.
- 4
Combine soup and milk; add to cream cheese mixture a little at a time and stir until smooth.
- 5
Add drained corn, then drained potatoes.
- 6
Add chicken (ham or shrimp).
- 7
Simmer 15-20 minutes, stirring often.
Source: Karin Lui
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