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Nutrition Facts
Serving Size 239 g
(Approx. 8 Servings)
Amount Per Serving
Calories 310 Calories From Fat 140
% Daily Value*
Total Fat 16 g 25%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 30 mg 10%
Sodium 770 mg 32%
Total Carbohydrate 33 g 11%
Dietary Fiber 4 g 16%
Sugars 5 g
Protein 11 g
Vitamin A 25% Iron 6%
Vitamin C 80% Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Corn Chowder Casserole

Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
8  People


Recipe makes 8 Servings

12 Oz "C" size potatoes, quartered
1 Tbsp olive oil
1 yellow onion, diced
7 Oz H-E-B Diced 3 Color Bell Peppers, diced
1 medium jalapeño, diced and seeded
2 garlic, minced
3 cup(s) frozen corn kernels
1 Tsp salt
1 Tsp black pepper
20 1/2 Oz H-E-B Select Ingredients Condensed Potato Soup
2 cup(s) shredded cheddar cheese
1 cup(s) crispy fried onions
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Preheat oven to 375°F.
Place potatoes in a microwave safe bowl and cover with plastic wrap; poke a hole to vent. Cook on high for 3 to 4 minutes or until potatoes are soft but not mushy.
Place a large skillet on medium high heat. Once hot add oil, onion, bell peppers, jalapeño, and garlic. Cook 1 minute then add corn and season with salt and pepper.
Add potato soup and potatoes; stir to combine. Pour into a medium size casserole dish and top evenly with shredded cheese and fried onions.
Bake 25 minutes or until bubbling around edges and cheese is melted.


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