Ingredients
2
cans (18.5 oz each) Progresso™ Traditional potato with broccoli and cheese chowder
1
cup diced cooked ham
1
cup frozen corn
8
small pimiento-stuffed olives
1
cherry tomato, quartered
1/2
cup shoestring potatoes
Preparation
In large saucepan, heat soup, ham and corn to boiling. Reduce heat to medium; cook 10 minutes, stirring occasionally, until corn is tender.
Ladle soup into individual bowls. Place 2 olives on each serving to resemble eyes; arrange tomato quarter under “eyes” for mouth. Place a few shoestring potatoes around edge of each to resemble hair and/or beard.
