1/3 c olive oil
28 oz bag frozen Potatoes O’Brien with onions and pepper
1 T minced garlic
3 c chicken broth
2 (15 oz) cans whole kernel corn, drained
15 oz can cream corn, undrained
1 c half-and-half
1 c shredded Mozzarella cheese
1 T Penzeys Pasta Sprinkle (a blend of basil, oregano, thyme, and garlic)
Salt and pepper to taste
In a large soup pot with a lid, heat the oil. Add the frozen hash browns in an even layer. Cover and cook 10 minutes, stirring every 3 to 4 minutes.
Add garlic, chicken broth, and both kinds of corn. Cook 20 minutes until veggies are tender.
Turn heat down to low before adding half-and-half, cheese, and spices. Cook another 10 to 15 minutes to thicken.
Cook’s Notes: I added 1 tsp ground black pepper, which tasted fine but changed the color of the soup. We added chunks of cooked chicken to this soup, but you could also add cooked turkey bacon (6 strips). It definitely needs some protein to balance out the starch of the corn and potato.