Cheesy Potato And Corn Chowder
Yield about 3-3/4 quarts
INGREDIENTS:
6 to 8 bacon strips, chopped
1 medium onion, chopped
4 garlic loves, minced (garlic lovers can use more)
1/2 teaspoon cayenne pepper, or adjust to taste
2-1/2 cups chicken broth
2 large potatoes, peeled and cubed (can use red or russets)
2 medium carrots, peeled and diced
3 (11 ounce) cans corn kernels, drained
7 tablespoons all-purpose flour
5 cups full-fat milk (or can use half milk and light cream)
3 cups old shredded cheddar cheese
1 cup Velveeta Cheese Product cubed
seasoned salt and fresh ground black pepper, to taste
chopped green onions, optioal
INSTRUCTIONS:—————————————-
In a large saucepan cook bacon until crisp; remove to a plate and set aside.
To the hot bacon fat add in the onion; cook over medium heat until onion is tender (adding in the garlic and cayenne the last 2 minutes of cooking time).
Add in the chicken broth, potatoes and carrots; bring to a boil, reduce heat cover and simmer for about 15-20 minutes or until potatoes are tender.
Stir in corn.
In a large bowl whisk flour with milk or cream until smooth; add to soup, then bring to a boil and cook stirring constantly for 2 minutes or until thickened.
Reduce heat to low and stir in both cheeses; cook and stir until cheeses are melted.
Season with seasoned salt and pepper to taste.
Ladle into bowls then sprinkle with chopped green onions if desired.
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- Potato And Bacon Chowder
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