Smoky Potato and Pepper Chowder

Yield: 56 cups.

  • Smoky Potato and Pepper Chowder 1 carton Golden Grill™ Russet Premium Hashbrown Potatoes
  • as needed, hot water (140°F to 160°F)
  • 3 lb. smoked bacon, coarsely chopped
  • 6 lb. coarsely chopped onions
  • 31⁄2 qt. corn kernels
  • 2 qt. coarsely chopped poblano chiles, veined and seeded
  • 2 gallons reduced-sodium chicken broth

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