• 4 tsp. vegetable oil
• 4 onions, medium
• 4 potatoes, medium, skinned
• 2 garlic cloves, large, minced
• 6 c. frozen hash browns
• 48 oz. broth (vegetable or chicken)
• 1 (4.5 oz.) can green chile
• 45 oz. canned creamed corn
• 30 oz. canned corn
• 4 tsp. cumin seed, ground
• 3 tsp. chili powder
• .5 c. cheese, shredded (cheddar or monterey jack; for topping)
• 8 oz. sour cream (for topping)
• 6 tbsp. bacon bits (optional)

Heat oil in 8+ qt. stockpot. Dice potatoes, then saute until unril slightly softened. Add onions, hash brown potatoes, and garlic. Cook until vegetables start to brown and stick to bottom frequently. Add broth, stir vigorously scraping pan bottom in process. Heat towards boiling. Drain chilis and corn kernels. Add spices, corn, bacon bits, and chilis to mixture. After reaching boil, simmer while covered for 5 minutes. Serve with cheese and sour cream garnish.

Serves: 12