With a garnish of grated Monterey Jack cheese and fresh parsley, this corn chowder soup makes a lovely summer or winter meal!

Corn Chowder Soup Mix Ingredients:

Air freeze-dried corn, rice, onions, celery, carrots, red pepper, chives and herbs. No added salt, preservatives or MSG.

Allergen Information: Certified Gluten-Free

Recipe Additions:

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

(When fresh corn is available, cut the kernels off 2 or 3 cobs and set aside. Add cobs to the broth with the potatoes and continue with the recipe. Remove cobs and add the fresh corn with the cream.) For meatier chowder, add diced chicken breast, crabmeat or clams.

Corn Chowder Soup Recipe Directions:

• Peel and dice potatoes and place in a 4 quart pot.
• Add chicken broth and bring to a boil.
• Add contents of corn chowder soup mix and simmer, covered, for 45 minutes.
• Add cream and heat, uncovered, on low until slightly thickened about 15 to 30 minutes.
• Remove bay leaf before serving.

Scallops and Shrimp Corn Chowder Recipe Variation:

Add 1/2 pound each of scallops and peeled medium shrimp after adding the cream for last ten minutes of cooking time.

Crock Pot/Slow Cooker Recipe Directions:

Recommended crock pot: 4 quart

• Peel and dice potatoes and place in a slow cooker.
• Add chicken broth and contents of corn chowder soup mix. Cover and cook on LOW for 8 hours.
• Add cream and any optional additions, stir and continue to cook 1 hour on HI. Remove bay leaf before serving.