Corn & Potato Chowder Mix

 

2 cups water 

14 oz can cream-style corn 

12 oz can of diced tomatoes  (or Rotel for a little spice) 

1 cup heavy whipping cream 

¼ cup of butter  

1.  In a saucepan, combine the seasoning pack, water, cream-style corn, and diced tomatoes.
2. Bring to a simmer over medium heat.
3. Reduce heat to low. Cook until the potatoes are tender, about 30–45 minutes. Stirring occasionally. 
4. Stir in the heavy whipping cream and butter and cook 5-10 minutes until the butter is fully melted and the soup is heated through. 
5. Ladle into bowls and top with crumbled bacon, if desired. 

* Optional: Add 1 lb crabmeat or cooked sausage with cream and butter for a heartier soup.