Creamy Vegetable Chowder

Creamy Vegetable Chowder

INGREDIENTS

• -1 (15.25 oz.) can whole kernel corn, undrained
• -1 (10 3/4 oz.) can cream of potato soup
• -1 cup shredded process cheese spread
  Or 1 cup shredded Monterey Jack cheese
• -1 (12 oz.) can PET® Evaporated Milk
• -2 tablespoons minced onion
• -1/4 teaspoon salt
• -1/2 teaspoon paprika
• -2 drops hot pepper sauce
• -6 slices bacon

INSTRUCTIONS

COMBINE corn, potato soup, cheese, evaporated milk, onion, salt, paprika and hot pepper sauce in 3-quart saucepan. Cook, stirring occasionally, over medium heat until hot. Do not boil.

POUR into serving bowls. Garnish with crumbled bacon, if desired.

VARIATION

Creamy Turkey Vegetable Chowder: Omit hot pepper sauce. Add 2 cups cooked turkey to chowder. Season with 1/2 teaspoon crushed dried thyme leaves.

Creamy Ham Vegetable Chowder: Omit hot pepper sauce and bacon. Add 2 cups cooked ham to chowder. Season with 1 teaspoon dried basil leaves or 1/2 teaspoon dried dill weed.

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