Cheesy Corn Chowder
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
I’ve had this chowder recipe for 30 years, and whole family really enjoys its cheesy corn taste. It makes a big pot – enough for seconds!!
Lola Comer Marysville, Washington
Cheesy Corn Chowder Recipe
Cheese Corn Chowder
6 bacon strips, chopped
¾ cup chopped sweet onion
2 ½ cup water
2 ½ cups cubed peeled potatoes
2 cups sliced fresh carrots
2 tsp. chicken bouillon granules
3 cans (11 oz.) gold and white corn, drained
½ tsp. pepper
7 Tbsp. flour
5 cups 2% milk
3 cups (12 oz.) shredded cheddar cheese
1 cup cubed process cheese (Velveeta)
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. Reduced 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. 15 servings
(Recipe for Cheesy Corn Chowder was in www.tasteofhome.com, 2015)
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