Tablescapes, Sunflower Table and Fiesta Chowder

the Painted Apron

13 years ago

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

Course Main Course, Soup

Cuisine American

Keyword corn chowder, potato and corn soup, Slow cooker vegetable soup

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