Categories: Soups/Stews

Ingredients

• 2 tsp. olive oil
• 1 1/2 cups frozen chopped onions
• 2 cups cubed frozen hash brown potatoes
• Soup Seasoning Mix (see below)
• 2 (14.5 oz) cans fat-free chicken broth
• 3 1/2 cups frozen corn kernels
• 2 Tbs. reduced-fat real bacon bits
• 1 tsp. Worcestershire sauce
• 2 dashes hot pepper sauce (optional)
• 1/2 cup whole or low-fat milk, or half and half

Directions

1. Heat oil in 4 1/2 quart Dutch oven or soup pot over hight heat. Add onions and potatoes, and cook until they start to brown and stick to pot bottom, about 3 minutes. Stir occasionally.

2. Meanwhile stir together Soup Seasoning Mix.

3. When onions and potatoes are brown on edges, add 1 can chicken broth. Stir vigorously and scrape all brown bits from pot bottom.

4. Add remaining can of broth, Soup Seasoning Mix, corn, bacon bits, Worcestershire and hot pepper sauce. Stir to mix. Cover and bring to boil. Boil 12 minutes, stirring occasionally.

5. Reduce heat to medium and add milk. Re-cover and cook 1 minute to heat milk thoroughly.

6. Serve immediately or let stand off heat until ready to serve.

7. SOUP SEASONING MIX: 1 tsp. salt, 3/4 tsp. onion powder, 1/2 tsp. garlic powder, 1/2 tsp. dried thyme, 1/2 tsp. dry mustard powder, 1/4 tsp. paprika, 1/4 tsp. dried marjoram.

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