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Winter Corn Chowder




Source of Recipe


vicboop






List of Ingredients



• 2 teaspoons olive oil
  
• 1 1/2 cups frozen chopped onions
  
• 2 cups cubed frozen hash brown potatoes
  
• 2 (14 1/2 ounce) cans fat free chicken broth
  
• 3 1/2 cups frozen corn kernels
  
• 2 tablespoons reduced fat real bacon bits, not imitation
  
• 1 teaspoon worcestershire sauce
  
• 2 dashes hot pepper sauce, optional
  
• 1/2 cup whole or low fat milk or half and half
  
• Soup Seasoning Mix:
  
• 1 teaspoon salt
  
• 3/4 teaspoon onion powder
  
• 1/2 teaspoon garlic powder
  
• 1/2 teaspoon dried thyme
  
• 1/2 teaspoon dry mustard powder
  
• 1/4 teaspoon paprika
  
• 1/4 teaspoon dried marjoram
  






Instructions



1. Heat the oil in a 4 1/2 quart dutch oven or soup pot over high heat. Add the onions and potatoes and cook until they start to brown and stick to the bottom, about 3 minutes. Stir occasionally.
   
2. Meanwhile, make the soup seasoning mix. Combine all of the spices in a small cup, stirring to mix well (makes about 1 tablespoon).
   
3. When the onions and potatoes are brown on the edges, add one can of chicken broth, stir vigerously and scrape all of the brown bits from the pot bottom.
   
4. Add the second can of broth, soup seasoning mix, corn, bacon bits, worcestershire sauce and hot pepper sauce, if using. Stir to mix. Cover the pot and bring the soup to a boil. Boil 12 minutes to develop the flavor, stirring occasionally.
   
5. Reduce the heat to medium and add the milk. Re-cover and cook 1 minutes to heat the milk through. Serve at once or let stand off the heat until ready to serve.
   
6. Serves 6