2 or 3 carrots, chopped
1 or 2 potatoes, peeled and chopped in into bite-size pieces
1 (15 ounce) can cream-style corn
1 jar of Tostitos salsa con queso (medium) salsa cheese sauce
1 1/2 cups milk
1 (15 ounce) can whole-kernel white corn (or 1 pkg frozen)
pepper to taste
Cook the potatoes and carrots in the chicken broth until tender. Stir in the cream-style corn, salsa cheese sauce and milk and cook 5 minutes. Add frozen or canned corn and heat until warm. Add pepper and any other seasonings desired. Thicken with a flour paste if needed.
Heat through and serve. Serves 8.
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