Easy Creamy Corn Chowder

Connie Davis

By
@miscony

Quick and easy. Great for a cold winter's day. Great served with cornbread muffins.


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Comments:

Serves:

8-10

Prep:

30 Min

Cook:

1 Hr

Ingredients

2 large
cans chicken broth
1 pkg
frozen hash browns (chunky kind - 2 lb)
2 pkg
country style gravy mix
1 can(s)
sweet style cream corn
4 can(s)
green giant mexicorn

Directions Step-By-Step

1
Bring one can chicken broth to a boil. Add frozen potatoes and bring back to a slow boil.
2
Combine 1/2 of the remaining can broth (at room temperature) in an airtight container with both packages gravy mix. (I use a jar) Shake until mix is completely dissolved. (Reserve remaining broth for later).
3
Add gravy mix to potatoes. Add all cans corn (cream and mexicorn). Reduce heat and simmer for about an hour stirring frequently or pour into crockpot and cook on low for a couple of hours.
4
I like mine thick and creamy. If you desire a thinner chowder, add the remaining broth slowly until you reach your desired thickness.
5
Great topped with copped green onions, bacon bits, shredded cheddar cheese

That's it. Your done. Enjoy!

About this Recipe

Course/Dish: Chowders
Other Tag: Quick & Easy
Hashtag: #chowder