POTATO CORN CHEESE 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 POTATO-CORN CHOWDER RECIPE - FOOD.COM

Cheesy Potato-Corn Chowder Recipe - Food.com image

From the BJ's Wholesale Club newsletter. "Soup lovers will adore this cheesy take on classic New England chowder. It's so rich and delicious, you'll want to make extra so you can serve it for supper on a chilly winter evening."

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

7 medium yukon gold potatoes, cut into 1/2-inch cubes
1 (32 ounce) carton chicken broth
1 tablespoon garlic, roasted
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup all-purpose flour
1 cup milk
2 cups cracker barrel extra-sharp cheddar cheese, shredded
14 ounces whole kernel corn, drained
4 scallions, finely chopped

Steps:

In 5- quart Dutch oven, place potatoes; add just enough water to cover. Heat to boiling. Reduce heat; cover and simmer 10-15 minutes or until potatoes are very tender. Drain. Reserve 1 cup potatoes; return remaining potatoes to saucepan. In small bowl, mash reserved potatoes with fork; return to saucepan.
Stir in broth, garlic, salt and pepper. Heat to boiling. Reduce heat to medium; cook uncovered 2 minutes.
In small bowl, stir flour into milk with wire whisk until well mixed. Add milk mixture to potato mixture, stirring constantly. Cook over medium heat, stirring frequently, until mixture thickens and boils. Stir in cheese and corn until cheese is melted.
To serve, ladle chowder into bowls; top with scallions.

Nutrition Facts : Calories 226.9, FatContent 9, SaturatedFatContent 5.3, CholesterolContent 25.9, SodiumContent 613.3, CarbohydrateContent 27.2, FiberContent 2.4, SugarContent 2, ProteinContent 10.7

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