Directions: Whisk entire contents into 4 1/2 cups of water and bring to a boil. Lower heat to medium low and cook, stirring occasionally. Continue to cook until soup is desired consistency and the potatoes are tender (about 15-20 minutes). If soup is too thin cook a little longer. If soup is too thick add a little water. At end of cooking add a dash of hot pepper sauce, 4-6 drops (this will not make the soup “hot” - it will just bring out the flavor).
To Prepare Seafood Chowder: Whisk entire contents into 4 1/2 cups water. Bring to a boil and lower heat to medium low. Cook for about 10 minutes stirring occasionally. Add 1 cup of fresh, cleaned seafood (any combination of shrimp, crabmeat, lobster chunks, firm fish chunks, scallops, baby or minced clams, if desired pre-cooked seafood may be used). Add a good dash of hot pepper sauce (6-8 drops). Continue to simmer soup until seafood is cooked and potatoes are tender (approximately another 10 minutes). Stir in 1/2 cup of cream and heat through (do not boil).
Ladle soup into bowls and garnish as desired. Either recipe is delicious simply served with a crusty loaf of French bread. Enjoy!
Ingredients: REAL SWISS, CHEDDAR, BLUE AND GRANULAR CHEESES, POTATOES, CARROTS, ONIONS, CELERY, GARLIC, LEEKS, PARSLEY, VEGETABLE BROTH, CREAM, MILK, PARTIALLY HYDROGENATED SOYBEAN AND CANOLA OILS, CHEESE CULTURES, ENZYMES, WHEY, SODIUM PHOSPHATE, SODIUM CITRATE, LACTIC ACID, HYDROLYZED VEGETABLE PROTEIN, DEXTROSE, WHEAT FLOUR, YEAST EXTRACT, MALTODEXTRIN, POTASSIUM CASEINATE, LECITHIN, DIPOTASSIUM PHOSPHATE, TRICALCIUM PHOSPHATE, SUGAR, CORN STARCH, MIXED TOCOPHERALS, SALT, HERBS, SPICES AND SPICE EXTRACTIVES.
