Tastes from Home with Frito-Lay Recipe Contest and Give away!

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 Tastes from Home with Frito-Lay
Recipe Contest and Giveaway


These chips were inspired by popular American regional cuisine and include:

1.       Northeastern U.S. – Lay’s Honey Mustard
2.       Midwestern U.S. – Lay’s Creamy Garden Ranch
3.       Northwestern U.S. – Lay’s Balsamic Sweet Onion
4.       Southwestern U.S. – Lay’s Chipotle Ranch
5.       Southeastern U.S. – Lay’s Cajun Herb & Spice
·         All of the Lay’s Regional Flavored potato chips are made with all natural ingredients and cooked in healthier oils, like corn and sunflower oils, which contain 80% or more of polyunsaturated and monounsaturated fat – the “good fats.” They also contain 0 grams of trans fats per serving!
·         There’s also less sodium in them than you might think – a 1-oz serving of our Lay’s Regional Flavored potato chips contains less salt than a plain bagel!

 Although I’m not a big potato chip eater, the two flavors I would like best are the Midwestern US Lay’s Creamy Garden Ranch and the Southeastern US Lay’s Cajun Herb and Spice.
Originally being from the Midwest, corn has always been a big favorite in my family.  I remember getting fresh corn late in the summer from Ethel’s fruit market which no longer exists here in the Northwest suburbs of Chicago.  And while we never made chowder with it, I do remember how great it always tasted.  So here is my take on a slow cooked Midwest corn chowder.  It’s great in that you can throw everything into the crock pot and just walk away.  In a few hours you’ll have a wonderful corn chowder which will bring back the memories of summer.

Slow Cooked Midwest Corn Chowder
1 can (14.5 oz) creamed corn
1 C frozen whole kernel corn, thawed
1 1/2 C (12 oz can) evaporated skim milk
1/2 C fat free half and half
2 C diced cooked potatoes
1/2 C chopped red onion
3 pieces turkey bacon, cooked and crumbled
1/4-1/3 C mashed potato flakes
salt and pepper to taste
Spray slow cooker with cooking spray.  Combine corns, evaporated milk, half and half.  Stir in potatoes and onion.  Add bacon and mix well to combine.
Cover and cook on high for 2 hours or on low for 4 hours.  Potatoes should be fork tender when done.  Add potato flakes to thicken chowder when potatoes are cooked through.  Salt and pepper to taste.

To enter this giveaway post your favorite regional chip flavor in the comments below.  To gain a second entry follow this blog.  Make sure to leave the name you’re using to follow in the comments below.  United States only. 

One (1) Rosie Discovers blog reader will win a variety pack of Lay’s Regional Flavors potato chips.  Entries must be received by midnight CST August 28th.  Winner will be announced August 29th.  Good Luck!

Frito-Lay contacted me about entering a blog contest by posting a recipe and providing the prize for this giveaway.  All opinions and mistakes are mine.

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