Tex-Mex Chowder

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    • #370051

      Tex-Mex Chowder
      10-3/4 oz can condensed cream of potato soup
      2 cups milk
      6 green onions, sliced, divided
      2 cups chopped cooked chicken
      2 cups frozen corn, thawed
      1 cup chunky salsa
      1/4 lb white cheddar cheese, cubed
      Mix milk and soup in large saucepan until blended.
      Reserve 1/4 cup green onions for later use. Add remaining green onions and all remaining ingredients to mixture in saucepan. Stir. Bring to boil. Simmer on medium-low heat 10 to 15 min or until cheese is completely melted and soup is heated through, stirring occasionally.
      Serve topped with the reserved green onions. Serves 8
      beaverhug smilie

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