July 1, 2018

Mushy Corn and Potato Chowder

What you require:

3 1/2 glasses chicken juices

3 glasses peeled and cubed potatoes

2 glasses drain

1 3/4 glasses entire part corn

1 glass Mexican-style prepared cheddar sustenance

1 glass slashed celery

1 glass slashed onion

1/2 glass diced green chiles

1/4 glass nation style sauce blend

2 tablespoons margarine

Soften margarine in an expansive container over medium-high warmth at that point cook celery and onion for 3 to 5 minutes or until delicate.

Add chicken juices and heat to the point of boiling.

Mix in potatoes, bring down warmth and cook, blending infrequently, until the point when potatoes are delicate, around 20 to 25 minutes.

Include corn and chiles and heat to the point of boiling.

Break up sauce blend in drain at that point mix into the skillet.

Ultimately, include cheddar at that point cook and mix over low warmth until the point that cheddar is softened and blend is thick and rich.

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