This soup is so good and it uses up all the leftover mashed potatoes and corn casserole from Thanksgiving! I do admit I wasn’t sure how this soup was going to turn out. It’s the first year I have made mashed potatoes with sour cream and chives for Thanksgiving but everyone loved them. Our corn casserole was pretty simple. A can of cream of chicken soup, one sleeve of crackers from a cracker package package crushed and a bag of corn. I mixed it all together and tossed it in the oven for 30 minutes.
Ingredients for chowder
3 cups mashed potatoes
2-3 cups corn casserole
2 cups broth, we used Raley’s Chicken & Chipotle Pepper Broth Infusion
1-2 tablespoons dried herbs of choice
In large saucepan add all ingredients except dried herbs. Mix until hot and top with dried herbs. Serve!