potato and corn chowder

This was originally my friend, Cynthia’s, recipe. But I’ve tweaked it enough to call it my recipe . . . . or at least my version of her recipe.

2 cans Campbell’s cream of potato soup + 3 cans of milk
1 can cream style corn
1 baked potato, peeled and mashed to lumps
1 tsp Marmite or Vegemite (optional)
1 cube Chicken bouillon
1 Tbsp chopped chives
6 cloves garlic, roasted and mashed
1/2 whipping cream (optional)
1 tsp pepper
8 oz cream cheese, cut in 1/2-inch pieces

In a heavy-bottomed pot, stir together everything but the cream cheese. Bring to a soft boil. Add cream cheese. Simmer for another minute. Serve immediately. (You’re supposed to have cream cheese floaties in it) I like sprinkling my bowl with Baco Bits.


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