Cheesy Corn Chowder Recipe
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 SANDY: Per our discussion, please make the soup more golden tone. Stylist didn't add half of the cheese. Thanks. saj 2/7/08
This recipe is:
Contest Winning
Prep: 30 min.
Cook: 30 min.
Yield: 15 Servings
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, 16 g fat (9 g saturated fat), 44 mg cholesterol, 644 mg sodium, 25 g carbohydrate, 2 g fiber, 12 g protein.
Originally published as Cheesy Corn Chowder in Taste of Home June/July 2008, p37
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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