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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
  • Total Time
    Prep: 30 min. Cook: 30 min.
  • Makes
    15 servings (3-3/4 quarts)

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 shredded cheddar cheese
  • 1 cup cubed 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.
Nutrition Facts
1 cup: 282 calories, 16g fat (9g saturated fat), 44mg cholesterol, 644mg sodium, 25g carbohydrate (9g sugars, 2g fiber), 12g protein.

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