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Cheesy Corn Chowder

the.instructor's picture
Ingredients
  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)
Directions

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

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Corn

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