Creamy potato and corn soup
Ingredients
- 1 pound frozen diced hash brown potatoes
- 3 cup kitchen basics® all natural original chicken stock
- 8 ounce cream cheese, cubed
- 1 tablespoon mccormick® himalayan pink salt with black pepper and garlic all purpose seasoning
- 16 ounce frozen whole kernel corn
- 1/2 cup shredded cheddar cheese
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