Vegetable Chowder

 

Vegetable Chowder

1 can condensed cream of chicken soup 

32 oz chicken broth

1/2 package of bacon pieces

1/2 tsp salt

1/4 tsp pepper

32 oz frozen hash browns

10 oz frozen corn

12 oz frozen peas and carrots

8 oz cream cheese

2-3 cups chopped cabbage

Mix soup and broth in large pot.  Add 1 can of water. 

Add salt, pepper, hash browns, corn, peas and carrots. Bring to a boil and simmer for about 10 imputes or until vegetables are tender and heated through. 

Cut the cream cheese into cubes and stir into the soup.  Continue stirring until the cheese has melted. 

Add cabbage and cook until tender.