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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. frozen diced hash brown potatoes
- 3 cups chicken stock (Kitchen Basics® All Natural Original)
- 8 oz. cream cheese (cubed)
- 1 Tbsp. Himalayan pink salt (McCormick®, with Black Pepper and Garlic All Purpose Seasoning)
- 16 oz. frozen whole kernel corn
- 1/2 cup shredded cheddar cheese
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Directions
- Mix potatoes, stock, cream cheese and Seasoning in 6-quart slow cooker. Cover.
- Cook 8 hours on LOW or 4 hours on HIGH, stirring in corn during the last 15 minutes of cooking.
- Stir in shredded cheese until smooth. Ladle into soup bowls. Garnish with additional shredded cheese, sliced green onions and crumbled bacon, if desired.
NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories420Calories from Fat240 |
| % DAILY VALUE |
| Total Fat27g42% |
| Saturated Fat14g70% |
| Trans Fat |
| Cholesterol85mg28% |
| Sodium530mg22% |
| Potassium520mg15% |
| Protein16g |
| Calories from Fat240 |
| % DAILY VALUE |
| Total Carbohydrate33g11% |
| Dietary Fiber2g8% |
| Sugars9g |
| Vitamin A25% |
| Vitamin C10% |
| Calcium15% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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