Prepped in five minutes, this creamy, cheesy, potato and corn soup is the ultimate slow cooker recipe. Season it with our convenient blend of McCormick® Himalayan Pink Salt, Black Pepper and Garlic All Purpose Seasoning to make mealtime even easier.
5m
PREP TIME
4hr
COOK TIME
299
CALORIES
6
INGREDIENTS
Servings: 7
Ingredients
- 1 pound frozen diced hash brown potatoes
- 3 cups Original Chicken Stock
- 1 package (8 ounces) cream cheese, cubed
- 1 tablespoon McCormick® Himalayan Pink Salt with Black Pepper and Garlic All Purpose Seasoning
- 1 bag (16 ounces) frozen whole kernel corn
- 1/2 cup shredded Cheddar cheese
INSTRUCTIONS
- 1 Mix potatoes, stock, cream cheese and Seasoning in 6-quart slow cooker. Cover.
- 2 Cook 8 hours on LOW or 4 hours on HIGH, stirring in corn during the last 15 minutes of cooking.
- 3 Stir in shredded cheese until smooth. Ladle into soup bowls. Garnish with additional shredded cheese, sliced green onions and crumbled bacon, if desired.
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