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Colby Corn Chowder

 Colby Corn Chowder
"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."
12-14 ServingsPrep: 10 min. Cook: 25 min.


  • 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


  • 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.