Columbia River Corn Chowder (7.25 oz)
It’s the potatoes that make this soup so delicious. All of these potatoes come from Washington and Oregon, right next to our home base. Made in small batches to ensure use of the newest crop.
To make this soup, you will need:
15 oz. Evaporated milk or milk substitute
1/4 lb. Bacon (optional)
Potato and spice mixture
Directions: Chop 1/4 lb bacon. Cook in 3 quart saucepan until crisp; drain and discard the fat. Add 6 cups water and any optional ingredients, cover and bring to a boil. Add contents of the soup package, stir to keep from sticking, reduce to simmer cover and cook approximately 25 minutes or until potatoes are soft. Stir occasionally to prevent scorching. When the potatoes are at desired texture add evaporated milk or milk substitute. Heat until warm, do not boil. Serve!