Cheesy Corn Chowder

Photo by Heather S.

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

15

servings

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

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 VELVEETA Pasteurized Prepared Cheese Product cubed

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 cheeses are melted. Yield: 15 servings (3-3/4 quarts). Nutrition 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.

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