With less than two weeks to go until a mind-bogglingly major heart surgery, my nerves are starting to come out in my appetite and food choices. When I get stressed, I don’t eat much and when I do eat, I go for comfort foods. Personally, my number one comfort food is soup.

 

Because of a couple of chronic medical conditions that have nothing to do with my heart deformity, I haven’t felt well today. I needed to come up with something that was easy using ingredients on hand. To save time I used frozen hash browns in tonight’s creation. I like Cascadian Farm’s organic hash browns. I always buy shredded hash browns, unless I’m making corned beef hash, but either shredded or cubed is fine for this recipe.

 

 

32 oz frozen hash browns

4 cups chicken or vegetable broth, or combination of both

1 cup corn

4oz can green chiles

1 teaspoon onion powder

1/4 teaspoon celery salt

salt & pepper to taste

1 cup milk

1/2 cup sour cream

1-2 cups shredded cheese of your choice

 

Combine hash browns, broth, corn, green chiles, onion powder, celery salt, salt, & pepper in stock pot. Bring to a boil. Cover & simmer for about 30 minutes.

Add milk, sour cream, & cheese. Warm until melted.