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Cheesy Corn Chowder

the.instructor's picture
  Bacon strips 6 , chopped
  Chopped sweet onion 3⁄4 Cup (12 tbs)
  Water 1⁄2 Cup (8 tbs)
  Cubed peeled potatoes 1⁄2 Cup (8 tbs)
  Sliced carrots 2 Cup (32 tbs)
  Chicken bouillon granules 2 Teaspoon
  Canned gold and white corn 33 Ounce, drained (3 Can)
  Pepper 1⁄2 Teaspoon
  All purpose flour 7 Tablespoon
  Milk 5 Cup (80 tbs)
  Shredded cheddar cheese 12 Ounce (3 Cup)
  Processed cheese 1 Cup (16 tbs), cubed (Velvetta Cheese)

In a Dutch oven, cook bacon and onion over medium heat until onion is tender.
Add water, potatoes, carrots and bouillon; bring to a boil.
Reduce the 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 cheeses are melted.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4165 Calories from Fat 1745

% Daily Value*

Total Fat 196 g301.4%

Saturated Fat 116.8 g584.2%

Trans Fat 0 g

Cholesterol 577.2 mg192.4%

Sodium 7974.5 mg332.3%

Total Carbohydrates 399 g132.9%

Dietary Fiber 25.6 g102.5%

Sugars 141.8 g

Protein 179 g358.4%

Vitamin A 952.7% Vitamin C 73%

Calcium 456.4% Iron 43.3%

*Based on a 2000 Calorie diet

Cheesy Corn Chowder Recipe