Instant Potato & Corn Chowder

A quick to make light flavored soup made easy with the use of instant mashed potato flakes. Serve with ham and cheese sandwiches for a complete meal in less than 30 minutes.

Potato & Corn Chowder

potato-soup.jpg

Ingredients
2 tablespoons butter or margarine
1/2 cup chopped celery
2 green onions, sliced
2 cups chicken broth
1/8 teaspoon pepper
1 cup mashed potato flakes
1 (17-ounce) can whole kernel corn, drained
1 cup half-and-half

Directions
Heat butter in large saucepan over medium-high heat until melted. Add celery and onions; cook, stirring frequently, until tender. Add broth and pepper; heat to a boil. Reduce heat to medium. Add potato flakes; stir until blended. Stir in corn, and half-and-half. Continue cooking 5 minutes or until heated through (do not boil). Garnish with additional sliced green onions if desired. 4 cups.

Similar Recipe: Quick Chicken & Corn Chowder, Butternut Squash and Kielbasa Soup

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2 Responses

  1. I just cooked this up tonight and added some diced cooked ham that I had left over from Easter…delicious!

  2. I just made this. WIth the liquid to mashed potato ratio as is, it was a little too thick. It still pretty much looked like mashed potatoes. I added one additional cup of half and half and it was perfect! I also made a few changes to turn it into crab and corn chowder if anyone wishes to do that also. I put in less corn and added in some broccoli and imitation crab. I also added some salt and old bay. Instead of cooking green onion w/ the celery I used white onion. I still garnished with green onion. DELISH

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