Smoky Potato and Pepper Chowder

Smoky Potato and Pepper Chowder

Yield: 56 cups.

1 carton Golden Grill Russet®
Premium Hashbrown Potatoes as needed, hot water (140°F to 160°F)
3 lb. smoked bacon, coarsely chopped
6 lb. onions, coarsely chopped
31/2 qt. corn kernels
2 qt. poblano chiles, veined and seeded
2 gallons reduced-sodium chicken broth
2 Tbsp. salt
4 qt. half & half
3 Tbsp. liquid smoke

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