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."
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES:12-14 servings
Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES: 12-14 servings


  • 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 bacon strips, cooked and crumbled
  • 3 cups milk
  • 8 ounces Colby cheese, cubed

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.


  1. 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.
  2. 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).
Originally published as Colby Corn Chowder in Quick Cooking May/June 1998, p48

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Reviewed Dec. 2, 2012

"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 Sep. 14, 2009

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

Reviewed Jan. 8, 2009

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

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