Corny Potato Chowder

Discussion in 'Food and nutrition' started by spain522000, Feb 26, 2006.

  1. spain522000

    spain522000 Guest

    1 box (10 ounces) frozen cream-style corn in a pouch.
    1 can (18.5 ounce) ready-to-serve potato with ham cheese chowder.
    3 tablespoons shredded cheddar cheese
    1 teaspoon chopped fresh parsley, if desired.

    Cook corn as directed on package. Meanwhile, in a 1 1/2 quart saucepan,
    cook soup over medium heat 4 to 5 minutes or until thoroughly heated,
    stirring occasionally. Remove cooked corn from pouch; add to soup. Cook 1
    to 2 minutes or until mixture is thoroughly heated. Sprinkle individual
    servings with cheese and parsley.

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