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Colby Corn Chowder Recipe

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"This comforting, cheesy soup is perfect for a cold winter's night-and it doesn't have to simmer for hours," jots Darlene Drane from Fayette, Missouri. "The creamed corn adds a nice touch of sweetness. My family enjoys it with dill pickle spears and crusty fresh-from-the-oven bread."

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Colby Corn Chowder Recipe

Prep: 10 min. Cook: 25 min.

Yield: 12-14 Servings

10 25 35

Ingredients

6 large potatoes, peeled and cubed
1 teaspoon salt
1 large onion, chopped
1/4 cup butter, cubed
2 cans (14-3/4 ounces each) cream-style corn
4 Wright® Brand Bacon strips, cooked and crumbled

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3 cups milk
8 ounces Colby cheese, cubed

Directions

Place potatoes in a Dutch oven or large soup kettle; sprinkle with salt and cover with water. Bring to a boil. Reduce heat; cover and simmer until potatoes are tender.
Meanwhile, in a large skillet, saute onion in butter until tender. Stir in corn and bacon; heat through. Drain potatoes. Add milk; heat through. Stir in corn mixture and cheese. Serve immediately. Yield: 12-14 servings (about 3 quarts).

Nutritional Facts 1 serving (1 cup) equals 286 calories, 11 g fat (7 g saturated fat), 33 mg cholesterol, 449 mg sodium, 38 g carbohydrate, 3 g fiber, 10 g protein.

Originally published as Colby Corn Chowder in Quick Cooking May/June 1998, p48

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Colby Corn Chowder

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Reviewed on Dec. 02, 2012 by tchr90

My mom made this for Christmas a few years ago and I asked for the recipe the same night! Very good and easy to make!! I will be making this again this winter for sure :)

Reviewed on Sep. 14, 2009 by Rose Mack

My whole family loves it, especially my 8-year old granddaughter. It's one of her favorites.

Reviewed on Jan. 08, 2009 by cindyolder

I made this soup last night and my husband and I both loved it - can't wait to eat the leftovers.