One of my favorite soup recipes. Easy to make and delicious - a winter time stand-by.
Recipe From: my Weight Watchers leader, Kathy
2 bags Ore-Ida Hashbrown Potatoes (cubed, southern style) - 8 cups total
3 cans low sodium chicken broth
1 can reduced fat cream soup
8 oz fat free cream cheese
1 can corn (optional)
onion to taste
seasoning to taste
Open, pour, simmer (about 2 hours), stirring occasionally.
Warming Up: never have a problem warming this up for lunch
- I use cream of celery soup, the recipe call for cream of chicken. I also use green onions.
- This soup looks interesting as it cooks, but trust me...the potatoes break down and everything comes together to make a great, thick chowder.
- This makes a lot of chowder, so I typically make a half batch. Making a full batch is fine too, this chowder freezes well.
- Even more delicious when served with a little reduced fat cheddar cheese on top. I also think you could easily turn this in to a "stuffed baked potato soup" by adding bacon bits, broccoli, etc.