I got this super delicious and easy Tex-Mex recipe for corn chowder from my friend Kristin. When I first tried it I loved it and I was totally blown away when she told me how easy it was to make.
2 cans cream of potato soup
1 can cheddar cheese soup
1 can cream-style corn (I like corn so next time I am going to use 2 cans)
2 cans of half and half
1 can of milk (OR you can do all milk or all half and half for the milk and half and half)
diced up cooked ham or cooked bacon (can use a jar of real bacon bits)
Onion (dried if want) (sprinkle)
Thyme (sprinkle) (1 tsp+)
Combine the soups in a large pot and stir. Slowly stir in the milk/half and half. Stir in the rest of the ingredients. Cook over medium heat, stirring occasionally. Cook 30 minutes to an hour or until hot.
If you would like to kick it up a notch throw in a can of Rotel. I put Rotel in everything, I think it’s because I am from Texas.