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A fantastic soup supper with a rich tantalizing taste using simple additions. For the best seafood chowder ever, use prepared fish stock instead of chicken broth in our Illinois Prairie Corn Chowder and add shrimp, crab or crayfish tails, milk instead of cream, and if desired, a touch of sherry.Serves 6 - 8
ADDITIONS
2-3 White Potatoes
8 cups chicken broth
2 cups heavy cream
When fresh corn in available, cut the kernels off 2 or 3 ears and set aside. Add cobs to the broth with the potatoes and continue with recipe. Remove cobs and add the fresh corn with the cream.
For a meatier chowder, add diced chicken breast, crabmeat or clams.
cooking DIRECTIONS
Peel and dice potatoes. Add chicken broth and bring to a boil in 4-qt. pot. Add contents of Illinois Soup Mix and simmer covered for 30 minutes. Add cream and heat uncovered on low until slightly thickened (about 15 minutes).
ALL NATURAL INGREDIENTS
AIR FREEZE-DRIED CORN, RICE, ONIONS, CELERY, CARROTS, RED PEPPER, CHIVES AND HERBS.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.Click here for Nutrition Facts.
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