Corn and Potato Chowder

• 8 34 ounces canned corn, drained
• 1 (10 ounce) can creamed corn
• 3 -5 potatoes, peeled, parboiled, and diced
• 1 (10 ounce) can cheddar cheese soup
• 1 (10 ounce) can cream of potato soup
• 8 ounces sour cream
• 1 (16 ounce) can chicken broth
• 2 cups milk
• 4 tablespoons butter
• 2 cups shredded cheddar cheese
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 4 -6 slices bacon, crumbled (optional)
• 1 red bell pepper, diced (optional)

1. 1.
2. Cook frozen corn in microwave for a minute less than what the bag directions are; drain.
3. (If you use canned corn, ignore this).
4. 2.
5. In a big pot, combine all of the ingredients, on medium heat.
6. Stir occasionally to avoid scorching.
7. 3.
8. Continue to cook on medium heat, until it starts to boil.
9. Once it begins to bubble, turn it on low, and simmer, covered, for 30-45 minutes, stirring occasionally.
10. Serve with a piece of crusty bread and a salad.
11. Enjoy!
12. P.S.-I actually cooked this in a crock pot, on low, for 8 hours, so you can cook it either way.
13. :) Also, don't be dismayed if it tastes very sweet, at first.
14. The potatoes and the broth will absorb some of the sweetness.
15. Also, don't be afraid that the soup will be "too cheesy".
16. Surprisingly, it wasn't.
17. *= you can use a combination of the listed soups, or use all of the same flavor.
18. **Optional** For those that may need it "kicked up a notch", shake about 2-4 shakes of hot sauce, or 1 diced jalepeno, in the soup mixture, at the beginning, (this allows the flavor of the hot sauce or jalepeno to blend in with the other ingredients better).

corn, corn, potatoes, cheddar cheese soup, cream of potato soup, sour cream, chicken broth, milk, butter, cheddar cheese, onion powder, garlic, black pepper, bacon, red bell pepper

Taken from www.food.com/recipe/corn-and-potato-chowder-510327 (may not work)