Cheesy Corn Chowder

Name: Cheesy Corn Chowder
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 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

Total Time Prep: 30 min. Cook: 30 min.

Yield 15 servings (3-3/4 quarts)

Contest Winner

Test Kitchen Approved

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

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.

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

Recipe Creator