• 2 to 3 lbs white potatoes
  • 8 cups chicken broth
  • 2 cups heavy cream


  1. Peel & dice potatoes and place in a 4 quart pot
  2. Add chicken broth and bring to a boil
  3. Add contents of Corn Chowder Soup Mix and simmer, covered, for 45 minutes
  4. Add cream and heat, uncovered, over low heat until slightly thickened, about 15 to 30 minutes.

  • With a garnish of grated Monterey Jack cheese and fresh parsley, the corn chowder becomes a lovely summer or winter meal!
  • Try adding fresh corn when available
  • For a heartier soup, add shredded chicken breast, crabmeat or clams
  • Serve in bowls with crusty bread
  • Serves 6-8

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