Ingredients
- 29.5 ounces Canned Cream-style corn, 2 – 14.75 ounces cans
- 21.5 ounces Condensed cream of chicken soup, 2 – 10.75 ounces cans
- 2 cups Half and half
- 8 ounces Canned Chopped green chiles
- 12 ounces Frozen corn
- 12 ounces Frozen Potatoes, cubed or shredded
- 6 ounces Frozen Diced Onion
- 1 pound Cooked bacon, chopped
- 2 tablespoons Butter
- Salt and Pepper to taste
Instructions
- Stir everything together and cook on high for 2 hours or Low for 4 hours.
- Serve hot.
Notes
- For a chunkier potato corn chowder, use cubed frozen potatoes. For a thicker, smoother chowder, use frozen shredded potatoes.
- Taste the soup before adding salt because both the bacon and condensed cream of chicken soup contain salt.
- Optional toppings include additional cooked bacon, shredded cheddar cheese, sliced green onions, sour cream, jalapeños, cilantro, or crushed tortilla chips.