Southwest Potato Corn Chowder

 

      Southwest Potato Corn Chowder

 

 

Ingredients

 

1.                               4 slices OSCAR MAYER Bacon, chopped

 

2.                               1 1/2 pounds potatoes, peeled and cubed

 

3.                               1 small onion, chopped

 

4.                               2 medium celery stalks, sliced

 

5.                               1 (10.75 ounce) can condensed cream of chicken soup

 

6.                               3 cups milk

 

7.                               8 ounces HOFFMAN'S Hot Pepper Pasteurized Process Cheese Food, cubed

 

8.                               1 (10 ounce) package frozen whole kernel corn, thawed

 

9.                               1/4 teaspoon pepper

 

 

Procedure

 

1.                  Cook bacon in large saucepan until crisp, stirring frequently. Remove bacon from pan, reserving 2 Tbsp. of the drippings in pan. Discard remaining drippings; drain bacon on paper towels.

 

2.                  Add potatoes, onion and celery to saucepan. Cook and stir 2 min.

 

3.                  Stir in soup and milk; bring to boil. Reduce heat to low; simmer 8 min., stirring occasionally. Add remaining ingredients; cook an additional 5 min. or until process cheese food is completely melted and potatoes are tender, stirring occasionally.

 

Garnish with chopped cilantro and a sprinkling of additional bacon, crisply cooked and crumbled.

 

• Prep Time 10 min.

   

• Cook Time 20 min. Serves 8