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Cheesy Corn Chowder

 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 ServingsPrep: 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).
Nutritional Facts: 1 cup equals 282 calories,

2 of 2

Cheesy Corn Chowder (continued)

Nutritional Facts: 16 g fat (9 g saturated fat), 44 mg cholesterol, 644 mg sodium, 25 g carbohydrate, 2 g fiber, 12 g protein.