Cheesy Corn Chowder Recipe
Cheesy Corn Chowder Recipe
- 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)
- 1. 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.
- 2. 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).
1 cup equals 282 calories, 16 g fat (9 g saturated fat), 44 mg cholesterol, 644 mg sodium, 25 g carbohydrate, 2 g fiber, 12 g protein.
Reviews for Cheesy Corn Chowder
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"I agree this is a very rich and delicious soup. Not too good for my cholesterol, however. I added celery, granulated garlic, some creamed corn."
"Everybody loved this soup. I used Mexican blend instead of cheddar because that is what I already had in the fridge. I will definitely make this soup again."
"Loved this! Will for sure make it again."
"Excellent chowder, and it made a huge pot. I served this with BLT sandwiches."
"Wonderful. !! I have made this several times !!!!!!"
"Delicious! I didn't have the exact listed ingredients, but I think my substitutes addressed some of the reviews that suggested it needed a bit more "zip." I used some homemade seasoned chicken broth I had frozen instead of the water and bouillon and I used shredded pepper jack cheese along with some shredded cheddar and instead of regular Velveeta, I used the new Queso kind. My husband loved it and I did, too, perfect meal along with a veggie tray and hot rolls for a cold winter night! And, as promised it made a nice big pot and we are both looking forward to leftovers!"
"This soup was delicious! I would definitely make it again. Even my picky husband said he liked it! Can't wait to eat the left-overs!"
"This is phenomenal! Very rich depth of flavor. Easy to put together. Hard to believe the calorie count given the amount of cheese, but worth it. We all went back for seconds. I did add a bit of celery just because I had it around. Would try with added chicken, but is hearty enough without it."
"This is good but I feel it needs some zip to it. I made it as is, but if I were to make it again, I would add celery and perhaps some shredded chicken and chopped jalepenos. Good but needs a bit more."
"Good recipe for a cold winter day"
"I'm making this right now! I added celery is the only difference! I only have velveeta cheese? I did drain off the bacon grease."
"This recipe is fantastic! I add cooked shredded chicken breast to mine and omit the bacon. Recipe can be cut in half andl freezes well."
"I loved this recipe. I don't care for velvetta so I used Sharp Cheddar and Monterey Jack cheese. I also added Franks hot sauce to give it some kick!!!! I will be making this again!!"
"Wonderful soup, my family loved it."
"Very nice and quite easy to make. I boiled my vegetables in Chicken broth instead of the water and chicken granules. Next time I will cook my bacon for 3-4 minutes before adding the onions to allow it to crisp up a bit more."
"Hearty and easy to make. I used frozen corn instead of canned. Huge batch. Family loved it!"
"This was a great easy to make chowder & my husband loved it!!! I will be making this again."
"Very good chowder, good combination of flavors: savory bacon and rich cheese with a touch of sweetness from the corn. Great for the cold weather; makes a complete meal when paired with hot rolls."
"This was really yummy. We have never had corn chowder before and normally are not soup people. But I am switching things up a bit and decided on this. It has a good balance of vegetables and cheese. It's also a really good consistency, not stick a spoon straight up in it stiff and not watery either. We froze the leftovers, which I hope are good and I look forward to eating it again."
"I made this chowder with my daughter and grandchildrens' assistance while visiting them recently. Everyone, and I do mean everyone, loved it and went back for 2nds (and 3rds). They said they will be making it again. We added additional carrots, celery, potatoes and bacon. Even some half and half. It was totally awesome!"
"This chowder is quite tasty. The only thing I would possibly add to it is some celery sauteed probably along with the onion. I was hampered in my preparations in that we were very low on milk so I subbed one can of non-fat evaporated milk for some of the liquid and used a can of chicken broth rather than the bouillon granules/water combination (personal preference there). The cheese taste is subtle but that might be because I only had two cups of grated cheese on hand.Normally I make a white sauce if I am making straight potato soup but I really like the idea of adding the flour to the milk and eliminating a step in the preparations. I will borrow that idea the next time my husband requests "regular" potato soup."
"We all enjoyed this soup and were unanimous in our rating of it. It is rich, creamy and very filling and makes a lot. I used canned chicken broth in place of the water and bouillon as I don't really care for the artificial taste of the bouillon. I also added about another 1/2 cup of milk as it seemed a little too cheesy and it made it just the right consistency for a chowder. I agree with the author of the recipe that the picture does not do it justice."
"I have made this several times and everyone loves it!"
"I was looking for a soup to prepare for my family that I could make based on food I needed to use before it spoiled. My family "LOVED" this recipe! My one son usually wont eat anything real cheesy but he loved this soup! I did make some changes but basically I stuck to the original version. I used 1/2 a cup of half-n-half to finish out the 5 cups of milk. I also used 1 1/2 c-ken bouillon cube's instead of the granules. Since I didn't have any bacon, I sauteed some gr.pepper & onion in butter for the 1st step. Since we like our potatoe's a little more firm, I only let the potatoe's get to the boiling point, then I added the corn/pepper & followed the rest of the recipe as stated & they were just the way we like them! The main thing that made this recipe such a hit was I added frozen broccoli & cut back on the cheese by 1 cup. My family "LOVES" my broccoli casserole & by adding the broccoli it reminded us of the casserole we all love. Believe me, this chowder is a meal by itself! We used Town House crackers since I was using food I had on hand but I will definitely make corn bread tomorrow night to eat w/our leftover's! This recipe is definitely a keeper! If you like corn chowder, you will LOVE this & it's really easy to make! Oh yeah..I also omitted the carrots since I didn't have any. Either way, this chowder is awesome!Next time I'll make this recipe as stated & I'll comment back! Thank You for sharing this recipe!"
"Referring to the comment at the top of the recipe.......does that mean I should add 6 cups of cheese instead of the three listed in the recipe?"