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Corn Chowder for a Crowd

Name: Corn Chowder for a Crowd
Cuisine: Western

Features:

Cuisine:

Directions

2 (16 ounce) packages frozen corn

2 (10.75 ounce) cans cream of potato soup

1 (20 ounce) package frozen Southern-style hash browns

1 large onion

diced

2 cups chicken broth

8 slices thick-cut bacon

cooked and crumbled (Optional)

1 jalapeno pepper

minced

or more to taste (Optional)

2 cups heavy cream

1 cup small shrimp

peeled and deveined (Optional)

2 tablespoons chopped fresh parsley

salt and ground black pepper to taste

Combine corn, cream of potato soup, hash browns, onion, chicken broth, bacon, and jalapeno pepper in a large slow cooker.

Cook on Low for 4 hours. Use an immersion blender to blend the soup to the desired degree. Add cream, shrimp, parsley, salt, and pepper.

Cook on Low for 1 more hour. Serve with generous mugs or bowls.

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Appetizer & Snack Recipes	Bread Recipes
Breakfast and Brunch Recipes	Cooking Style