CHEESE CORN CHOWDER RECIPES

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CORN CHEESE CHOWDER RECIPE | ALLRECIPES



Corn Cheese Chowder Recipe | Allrecipes image

Creamy chowder loaded with cheese and corn. Serve with warm bread and you have got a wonderful meal.

Provided by Nell Marsh

Categories     Soups, Stews and Chili Recipes    Soup Recipes    Vegetable Soup Recipes

Yield 6 servings

Number Of Ingredients 8

¼ cup butter, melted
¼ cup chopped onion
¼ cup all-purpose flour
4 cups milk
2 (15 ounce) cans creamed corn
1?½ cups shredded American cheese
1 teaspoon salt
¼ teaspoon white pepper

Steps:

  • Using a saute pan over medium heat, saute onion in butter until tender.
  • Add flour and stir, it will form a paste like consistency.
  • Add milk and stir until thickened. Add corn, cheese and season with salt and pepper.
  • Heat through, until the cheese melts and then serve hot.

Nutrition Facts : Calories 396.8 calories, CarbohydrateContent 41.9 g, CholesterolContent 63.3 mg, FatContent 20.6 g, FiberContent 2.2 g, ProteinContent 14.9 g, SaturatedFatContent 13 g, SodiumContent 1407 mg, SugarContent 13.1 g

CHEESY CORN CHOWDER RECIPE: HOW TO MAKE IT



Cheesy Corn Chowder Recipe: How to Make It image

I've had this chowder recipe for 30 years, and the whole family really enjoys its cheesy corn taste. It makes a big pot—enough for seconds! —Lola Comer, Marysville, Washington

Provided by Taste of Home

Categories     Lunch

Total Time 60 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 15 servings (3-3/4 quarts).

Number Of Ingredients 12

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 shredded cheddar cheese
1 cup cubed Velveeta

Steps:

  • 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 melted.

Nutrition Facts : Calories 282 calories, FatContent 16g fat (9g saturated fat), CholesterolContent 44mg cholesterol, SodiumContent 644mg sodium, CarbohydrateContent 25g carbohydrate (9g sugars, FiberContent 2g fiber), ProteinContent 12g protein.

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