CHEESY POTATO CORN CHOWDER RECIPES

CHEESY POTATO AND CORN CHOWDER RECIPE - FOOD.COM

Cheesy Potato and Corn Chowder Recipe - Food.com image

Found this one on Allrecipes.com I am looking forward to trying it-sounds yummy! Could add some chicken to add to the recipe.

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons margarine
1 cup chopped celery
1 cup chopped onion
2 (14 1/2 ounce) cans chicken broth
3 cups peeled and cubed potatoes
1 (15 ounce) can whole kernel corn
1 (4 ounce) can diced green chilies
1 (2 1/2 ounce) package country gravy mix
2 cups milk
1 cup shredded Velveeta Mexican cheese (processed cheese food)

Steps:

In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.

Nutrition Facts : Calories 295.1, FatContent 10.3, SaturatedFatContent 3.4, CholesterolContent 12.1, SodiumContent 1327.1, CarbohydrateContent 43, FiberContent 5.1, SugarContent 8.2, ProteinContent 10.7

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

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 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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