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
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
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.