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FIESTA CHOWDER

Print Recipe
Course Main Course, Soup
Cuisine American

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