Air Freeze-Dried Corn, Rice, Onions, Celery, Carrots, Red Pepper, Chives and Herbs.
Makes about 8 - 12-oz servings. What You Need: 2-3 white potatoes; 8 C chicken broth; 2 C heavy cream. When fresh corn is available, cut the kernels off 2 or 3 ears and set aside. Add cobs to the broth with the potatoes and continue with the recipe. Remove cobs and add the fresh corn with the cream. Optional: A versatile soup, may add crab, clams, cheese or chicken! Here's What You Do: Peel and dice potatoes and place in a 4 qt pot. Add chicken broth and bring to a boil. Add contents of Illinois Prairie Corn Chowder mix and simmer covered for 45 minutes. Add cream and heat uncovered on low until slightly thickened for 30 minutes. Remove bay leaf before serving. A garnish of grated Monterey Jack cheese and fresh parsley makes a lovely summer or winter presentation!
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