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Creamy Potato and Vegetable Chowder




Source of Recipe


Crisco






List of Ingredients



• 1 tablespoon Crisco® Pure Olive Oil
  
• 1 medium onion, chopped
  
• 2 cloves garlic, minced
  
• 1 (16 oz.) bag frozen mixed vegetables for soup, thawed
  
• 2 (14 1/2 oz.) cans chicken broth
  
• 1 (12 oz.) canPET® Evaporated Milk
  
• 1 (3.75 oz.) package Hungry Jack Easy Mash'd Sour Cream and Chives Mashed Potatoes
  
• 1/2 teaspoon dried thyme leaves
  
• Salt and pepper
  






Instructions



1. HEAT olive oil in a Dutch oven over medium heat. Add onions, cooking and stirring until golden. Add garlic and vegetables, cooking 5 minutes more, stirring occasionally.
   
2. STIR in chicken broth; bring to a boil. Reduce to a simmer; blend in evaporated milk, potato flakes and thyme. Simmer, do not boil, 15 minutes more or until thickened, stirring occasionally. Season to taste with salt and pepper.
   






Final Comments


Yield: 6 to 8 servings