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Potato Chowder
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Description
Hearty, satisfying and full of veggies. This quick and easy soup is perfect for chilly evenings. Tastes great with crusty French bread or homemade dinner rolls.
Ingredients
- 10 cups Diced Potatoes (peels On!)
- 2 cups Diced Carrots
- 1 cup Onion, Diced
- 2 Tablespoons Chicken Soup Base Or 6 Chicken Bouillon Cubes
- 2 Tablespoons Parsley
- 2 cans (14 Oz. Size) Creamed Corn
- Salt To Taste
- Freshly Ground Black Pepper, To Taste
- 1 dash Milk, If Needed, To Correct Consistency
- Sour Cream For Garnish
- Crumbled Bacon For Garnish
- Thinly Sliced Green Onions For Garnish
Preparation
Scrub potatoes. Dice the carrots, onions, and potatoes and place in a large pot. Add enough water to cover the veggies. Add chicken soup base or bouillon cubes and parsley. Boil until potatoes and carrots are fork tender but not falling apart. Remove from heat. Stir in creamed corn. Add salt and pepper to taste. Add milk if needed to correct consistency.
Serve with thinly sliced green onions, crumbled bacon and sour cream.
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