1 (10-oz.) package frozen diced onion, red and green bell pepper, and celery
1 cup chopped yellow onion
2 cups milk
1 (12-oz.) can evaporated milk
1 (11-oz.) can yellow-and-white whole kernel corn, drained
1 (10 3/4-oz.) can cream of mushroom soup with roasted garlic
1/2 cup thinly sliced green onions
1 tablespoon chopped fresh parsley
1 to 2 tsp. hot sauce
Salt and pepper to taste
Garnish: thinly sliced green onions
How to Make It
Bring potatoes and water to cover to a boil in a Dutch oven over medium-high heat. Cook potatoes 10 to 15 minutes or until tender. Drain and place in a large bowl.
Melt butter in Dutch oven over medium-high heat. Stir in frozen vegetables and chopped yellow onion; sauté onion mixture 6 to 8 minutes or until tender.
Add 2 cups milk, next 6 ingredients, and potatoes. Reduce heat to medium, and bring to a boil; reduce heat to low, and simmer, stirring occasionally, 15 minutes or until thoroughly heated. Season with salt and pepper to taste. Let stand 10 minutes before serving. Garnish, if desired.
Note: For testing purposes only, we used McKenzie's Seasoning Blend for diced onion, red and green bell pepper, and celery and Campbell's Cream of Mushroom with Roasted Garlic Soup.
Corn-and-Potato Seafood Chowder: Prepare recipe as directed through Step Omit 2 cups milk in Step 3, and add 1 lb. fresh crabmeat, drained, and 2 (6 1/2-oz.) cans minced clams, undrained, with evaporated milk, next 5 ingredients, and potatoes. Proceed with recipe as directed.
The family loved this and it is a good, hearty soup that is very flavorful. I think next time, I will forgo the frozen veggies and just chop up my own. I wish the nutrition info was posted. I'm estimating 245 calories per 1 cup serving (source, My Fitness Pal). We had this with a tossed green salad.
I didn't follow the recipe exactly. I used some frozen peas and fresh carrots I had on hand. I didn't have evaporated milk. So I put in a can of Chicken Stock (my kids don't like their soup too milky tasting). I also let out the hot sauce. I will be making it again.
This is such a great recipe to keep in your fall-winter rotation. I change it up each time I make it depending on what veggies and meat I have. One of our favorite additions is red potatoes and mushrooms. Try adding grilled chicken for extra protein!
Excellent! We rated this a 9 out of 10, will make again and again. Served it while my family was in town Thanksgiving weekend and it was a huge hit! Would change nothing. We used 1 1/2 tsp of the hot sauce and the heat was perfect.
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