Made with sweet corn and herbs, this soup will give you that fresh-from-the-garden flavor. Simply add water and half-and-half (or milk) and dinner's ready!
Makes 4-5 cups.
Serving Size: 1/4 cup (34 g)
Servings Per Container: 4
Total Fat: 0.5g
Total Carbohydrate: 15g
Dietary Fiber: 1g
INGREDIENTS: Dehydrated potatoes, corn, soy protein, onion, celery, parsley, chives, potato starch, paprika, salt.
Corn Chowder (basic recipe)
3 cups water
1 cup half & half or milk
Whisk together water and package contents and bring to a boil. Reduce heat and simmer for 10-15 minutes. Add half & half or milk. Salt and pepper to taste.
For a thicker soup, add one can cream-style corn.
For a richer taste, saute one small onion, diced, with two slices of bacon, diced, and add to soup.
Chicken Pot Pie
1 package Farmhouse Corn Chowder Soup Mix
3 cups water
1 cup half & half
2 Tbsp. of butter
1 ½ cups of frozen peas and carrot vegetable mix
2 cups chicken, cooked and diced (rotisserie chicken works great)
Prepared pie shell*
Ground black pepper to taste
Preheat oven to 400°F. Combine soup mix and water in small saucepan; bring to slight boil. Reduce heat and simmer for 20 minutes. Add veggies, chicken and half & half; simmer for another 5 minutes. Pour into prepared pie shell in deep dish pie plate. Top with crust, crimp edges and add a few steam vents. Bake until crust is golden brown, about 30 minutes. Let sit 10 minutes before serving.
*Can also be prepared with just a top crust or a puff pastry top.
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