Print Options
Back to
Cheesy Corn Chowder >
Full Page
3x5
4x6
Include these items:
Photos
Nutritional Facts
Reviews
Select reviews >
Cheesy Corn Chowder
I've had this chowder recipe for 30 years, and the whole family really enjoys its cheesy corn taste. It makes a big pot—enough for seconds! —Lola Comer, Marysville, Washington
15 Servings
Prep: 30 min. Cook: 30 min.
Ingredients
6 bacon strips, chopped
3/4 cup chopped sweet onion
2-1/2 cups water
2-1/2 cups cubed peeled potatoes
2 cups sliced fresh carrots
2 teaspoons chicken bouillon granules
3 cans (11 ounces
each
) gold and white corn, drained
1/2 teaspoon pepper
7 tablespoons all-purpose flour
5 cups 2% milk
3 cups (12 ounces) shredded cheddar cheese
1 cup cubed process cheese (Velveeta)
Directions
In a Dutch oven, cook bacon and onion over medium heat until onion is
tender. Add the water, potatoes, carrots and bouillon; bring to a
boil. Reduce heat; cover and simmer for 15-20 minutes or until
potatoes are tender.
Stir in corn and pepper. In a large bowl, whisk flour and milk until
smooth; add to soup. Bring to a boil; cook and stir for 2 minutes or
until thickened. Reduce heat. Add the cheeses; cook and stir until
melted. Yield: 15 servings (3-3/4 quarts).
Nutrition Facts:
1 cup equals 282 calories,
© Taste of Home 2013
2 of 2
Cheesy Corn Chowder
(continued)
Nutrition Facts:
16 g fat (9 g saturated fat), 44 mg cholesterol, 644 mg sodium, 25 g carbohydrate, 2 g fiber, 12 g protein.
© Taste of Home 2013