Sunflowers! I couldn’t resist setting a table in their honor.
We had some soup~
Fiesta Soup of course!
Cooking wasn’t a priority this week
But I made this main dish soup in minutes
I actually used the leftover Fiesta Corn Dip but you can easily use the substitute ingredients listed below to make this satisfying, yet surprisingly light potato corn chowder.
Here’s the recipe:
FIESTA CHOWDER
Equipment
- slow cooker
Ingredients
- 1 bag 30 oz., frozen shredded hash browns {I used Ore Ida}
- 3 cups chicken broth OR vegetable stock
- 1 can Cream of Mushroom soup OR Cream of Celery or Cream of Chicken
- grated sharp Cheddar & freshly grated Parmesan chopped chives for garnish
- 1/2 cup sauteed chopped onion
- 1/2 cup sauteed chopped red pepper
- 8 oz. low fat cream cheese {don’t use fat free. It WON’T melt!!!}
- 1 can corn drained
- 1 can diced green chilies drained
- 1/4 tsp. ground pepper
Instructions
- In a crockpot, combine soup and broth. Season with seasoned salt and pepper.
- Add frozen potatoes. Cook for 4 hours on low heat.
- Add leftover fiesta dip or add the substitute ingredients.
- Cook for 2-3 more hours, stirring every hour. If you want to cook this on high, add the dip or substitutions after 3 hours and cook 1 more hour. Serves 5-6
Have a wonderful Laborless Weekend!!
___________________________________
Sources:
sunflower “place mats” are bandanas from Hobby Lobby [$2]
“napkins”, 1 dish cloth, World Market, cut in 1/2
soup tureens BBB
polka dot plates Amazon.com 2012
rattan chargers Overstock.com 2012
painted wine bottle tutorial click here
_____________________________________
I’ll be joining these fab parties:
Save

