While this doesn't use instant potatoes it does use the frozen ones
which makes it easy to do.
Potato-Corn Chowder
Amount Measure Ingredient -- Preparation Method
28 ounces potatoes, hashed brown -- with onions & peppers
30 ounces low sodium canned corn
15 ounces no-salt-added cream-style corn
2 ounces pimientos -- diced
12 ounces evaporated skim milk
8 ounces ham cubes
1 small onion -- diced
2 cloves garlic -- minced
1 tablespoon chives, freeze-dried
1 teaspoon lemon pepper
1 tablespoon dijon mustard
Add all ingredients to a crockpot and mix well.
Cook on Low for 5 to 6 hours or High for 2 to 3 hours.
Per Serving (excluding unknown items): 418 Calories; 15g Fat (31.2%
calories from fat); 15g Protein; 62g Carbohydrate; 4g Dietary Fiber;
31mg Cholesterol; 538mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2
Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 2 1/2 Fat; 0 Other
Carbohydrates.
NOTES : The Potatoes are also known as Potatoes O'Brien. Use frozen in
the dish.
Michele
http://members.aol.com/michelesrecipes/recipes.htm
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