This recipe is perfect for those lingering cold nights. It is a nice thick hearty chowder!
This recipe reminds me a lot of my Chicken Pot Pie recipe. Both are thick and creamy and yummy.
2 C peeled and diced potatoes
2 C chicken broth
1 C chopped carrots
1/2 C chopped onions
1 C corn
1 can (12oz) evaporated milk
1 C shredded cheddar cheese
1 C chopped mushrooms
1/2 tsp pepper
2 slices bacon, shredded
1. In a large saucepan, combine the potatoes, chicken broth, carrots, onions and corn.
2. Bring to a boil.
3. Reduce heat, uncover and simmer for 30 minutes.
4. Add the milk, cheese, mushrooms and pepper.
5. Cook for 15-20 minutes.
6. Sprinkle with the bacon pieces.
Makes 6 servings (1 3/4 quarts)
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