A quickie version of our famous prairie corn chowder - but with a hint of heat - serves 4. Add broth and cream, or go gourmet with the addition of fresh seafood. Variation: To delight the vegetarian add chopped broccoli or cauliflower to the mix and serve with grated cheese.
Serves
4 to 5
ADDITIONS
5 cups chicken (or vegetable) broth
1 cup half and half cream
Optional: 2 cups scallops, peeled shrimp, or cooked cut- up chicken, or other seafood
cooking DIRECTIONS
Bring broth to a boil in a 2 or 3-quart sauce pan. Add Soup Mix, reduce heat and simmer covered for fifteen minutes. Add cream, continue cooking on low for ten minutes with seafood, if desired. Turn off heat, let stand five minutes and serve.
inventive VARIATIONS
For a festive holiday chowder or to delight vegetarians, add one cup each chopped fresh broccoli and cauliflower to the mix and serve with grated cheese on top.
ALL NATURAL INGREDIENTS:CORN, RICE, POTATO, RED PEPPERS, ONION, CHIVES, CAYENNE PEPPER, DILL.
NO ADDED SALT, NO MSG AND NO PRESERVATIVES
Our soup mixes contain little or no salt. To lower the sodium content of the prepared soup, try using low sodium broths or dilute the broth with water.
