Quick Potato Corn Chowder

Yield:
4 servings

Ingredients:

  1. 4 cups (16 ounce) southern style hash brown potatoes
  2. 1 can (11 oz.) Green Giant Mexicorn
  3. 1 teaspoon instant minced onion
  4. 2 cups water
  5. 1 can (10.75 oz.) condensed cream of celery soup
Directions:

In large saucepan, combine all ingredeints; mix well. Bring to a boil over medium heat. Reduce heat to medium low; cover and cook 5-10 minutes or until potatoes are tender. Salt and pepper to taste.



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