Make a hearty Bacon and Corn Chowder with corn and red potatoes. Hot pepper cheese adds the spice to this Bacon and Corn Chowder that's simply awesome.
What You Need
Original recipe yields 8 servings
4 slices OSCAR MAYER Bacon, chopped
1-1/2 lb. red potatoes (about 5), peeled, cubed
1 small onion, chopped
2 stalks celery, sliced
1 can (10-3/4 oz.) condensed cream of chicken soup
3 cups milk
8 oz. HOFFMAN'S Hot Pepper Pasteurized Process Cheese Food, cubed
1 pkg. (10 oz.) frozen corn, thawed
1/4 tsp. pepper
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Let's Make It
Cook bacon in large saucepan until crisp, stirring frequently. Remove bacon from pan, reserving 2 Tbsp. drippings in pan. Drain bacon on paper towels.
Add potatoes, onions and celery to drippings; cook and stir 2 min.
Stir in soup and milk; bring to boil. Simmer on low heat 8 min., stirring occasionally. Add remaining ingredients; cook 5 min. or until process cheese food is completely melted and potatoes are tender, stirring occasionally.
After a day of winter fun, enjoy a serving of this tasty soup.
Garnish with chopped fresh cilantro and a sprinkling of additional cooked and crumbled bacon.
Stir in 2 cups chopped cooked chicken along with the process cheese food, corn and pepper.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.