Cheesy Potato Corn Chowder Recipes

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CHEESY CORN CHOWDER



Cheesy Corn Chowder 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

Time 1h

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, Fat 16g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 644mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 2g fiber), Protein 12g protein.

CHEESY POTATO-CORN CHOWDER



Cheesy Potato-Corn Chowder 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."

Provided by momofMandM

Categories     Chowders

Time 1h

Yield 12 serving(s)

Number Of Ingredients 10

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, Fat 9, SaturatedFat 5.3, Cholesterol 25.9, Sodium 613.3, Carbohydrate 27.2, Fiber 2.4, Sugar 2, Protein 10.7

CHEESY POTATO AND CORN CHOWDER



Cheesy Potato and Corn Chowder 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.

Provided by Mrs. Flick

Categories     Chowders

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 10

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.

CHEESY POTATO CORN CHOWDER



Cheesy Potato Corn Chowder image

Rich broth made with cream and a crumbled Dill NY cheddar cheese, full of potatoes, sweet corn, red bell pepper and bacon. This Cheesy Potato Corn Chowder is one of the most comforting soups I have ever had the pleasure of eating.

Provided by Michaela Kenkel

Categories     Soup

Time 45m

Number Of Ingredients 11

2 cups baby gold potatoes, quartered
2 Tablespoons butter
1 red bell pepper, diced (about 3/4 cup)
1/2 cup bacon (about 4 pieces of bacon) crumbled, make extra if you want it for a topping
1 cup onion, chopped
1 (32 ounce) container of chicken stock, or substitute vegetable stock if you like
2 1/2 cups sweet corn
1 pint heavy cream
1 (8 ounce) package of Jisa Farmestead Cheese Dill Nuggets, chopped finely
Salt & Pepper to taste
fresh dill for garnish, if desired

Steps:

  • In a large Dutch oven cook bacon until crispy. Remove it from the pan and place it on a paper towel to drain. When it's cool, crumble into bits.
  • Place the butter and the onion in the bacon grease and saute for about 5 minutes.
  • Add in the quartered potatoes, diced red pepper and chicken stock. Bring to a boil and reduce the heat a bit. Cover the pot with a lid and simmer for about 10 minutes, or until the vegetables are tender.
  • Stir in sweet corn and simmer for 5 minutes.
  • Stir in cream, dill cheese and bacon.
  • Serve hot. Feel free to top with more cheese, bacon and fresh dill if desired.

Nutrition Facts : Calories 361 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 81 milligrams cholesterol, Fat 27 grams fat, Fiber 3 grams fiber, Protein 7 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1, Sodium 243 milligrams sodium, Sugar 7 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

CHEDDAR CORN CHOWDER



Cheddar Corn Chowder image

Provided by Ina Garten

Categories     main-dish

Time 1h1m

Yield 10 to 12 servings

Number Of Ingredients 13

8 ounces bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half
1/2 pound sharp white cheddar cheese, grated

Steps:

  • In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
  • Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

CHEESY POTATO AND CORN CHOWDER



Cheesy Potato and Corn Chowder image

Comfort food . . . hot and tasty for those cold winter days.

Provided by Jackay

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

Time 55m

Yield 7

Number Of Ingredients 10

2 tablespoons margarine
1 cup chopped celery
1 cup chopped onion
2 (14.5 ounce) cans chicken broth
3 cups peeled and cubed potatoes
1 (15 ounce) can whole kernel corn
1 (4 ounce) can diced green chiles
1 (2.5 ounce) package country style gravy mix
2 cups milk
1 cup shredded Mexican-style 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 289.3 calories, Carbohydrate 37.8 g, Cholesterol 23.3 mg, Fat 11.8 g, Fiber 4.4 g, Protein 11.3 g, SaturatedFat 5.4 g, Sodium 1020.8 mg, Sugar 11 g

CHEDDAR, CORN & POTATO CHOWDER



Cheddar, Corn & Potato Chowder image

Curry gives this just the right amount of zip without being overpowering. I especially like all the veggies in the recipe. My kids always loved it, even when they were young, and I always had to make a double or triple batch to make sure we had enough leftovers.-Becky Ruff, McGregor, Iowa

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 15

1/4 cup butter, cubed
2 celery ribs, chopped
2 medium carrots, sliced
1 medium green pepper, finely chopped
1 medium onion, chopped
1/4 cup all-purpose flour
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup 2% milk
1 carton (32 ounces) chicken broth
1 pound potatoes (about 2 medium), peeled and cubed
1 can (8-3/4 ounces) whole kernel corn, drained
2 cups shredded cheddar cheese
1 tablespoon minced fresh parsley

Steps:

  • In a 6-qt. stockpot, heat butter over medium heat. Add celery, carrots, green pepper and onion; cook and stir 3-4 minutes or until onion is tender. Stir in flour and seasonings until blended., Gradually stir in milk. Add broth, potatoes and corn; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender., Stir in cheese until melted; remove from heat. Puree soup using an immersion blender. Or, cool slightly and puree in batches in a blender; return to pot and heat through. Stir in parsley.

Nutrition Facts : Calories 366 calories, Fat 22g fat (13g saturated fat), Cholesterol 66mg cholesterol, Sodium 1311mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 3g fiber), Protein 14g protein.

EASIEST CORN AND POTATO CHOWDER



Easiest Corn and Potato Chowder image

Want comfort food in ten minutes tops? Here's a time-saving recipe that fills your belly with very little preparation. Serve with crusty bread.

Provided by LAURAHALL

Categories     Soups, Stews and Chili Recipes     Chowders

Time 20m

Yield 4

Number Of Ingredients 7

1 (14 ounce) can cream-style corn
1 (10.75 ounce) can cream of potato soup
1 (10.75 ounce) can water
½ cup diced ham
2 tablespoons chopped green onion
1 tablespoon chopped fresh parsley
salt and ground black pepper to taste

Steps:

  • Stir cream-style corn, potato soup, and water together in a saucepan over medium heat; add diced ham and green onion. Cook soup mixture, stirring occasionally, until completely hot, about 5 minutes. Remove soup from heat. Stir parsley through the soup; season with salt and black pepper.

Nutrition Facts : Calories 153.2 calories, Carbohydrate 28 g, Cholesterol 11.4 mg, Fat 3.1 g, Fiber 2.5 g, Protein 5.4 g, SaturatedFat 1.2 g, Sodium 959.9 mg, Sugar 3.9 g

CHEESY POTATO CHOWDER



Cheesy Potato Chowder image

This hearty chowder makes a great lunch or dinner. Serve with a green salad and slices of whole grain bread to complete the meal.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 1h

Yield 8

Number Of Ingredients 10

6 medium unpeeled red potatoes (2 lb), cut into 1/2-inch cubes
1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
1/2 teaspoon salt
1/2 teaspoon pepper
3 1/2 cups Frozen Broccoli Cuts
1/3 cup Gold Medal™ all-purpose flour
1 cup fat-free (skim) milk
1 brick (8 oz) 2% milk reduced-fat sharp Cheddar cheese, shredded (2 cups)*
1/2 cup fat-free sour cream
4 medium green onions, chopped (1/4 cup)

Steps:

  • In 5-quart Dutch oven, place potatoes; add just enough water to cover. Heat to boiling. Reduce heat; cover and simmer 10 to 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, salt and pepper. Heat to boiling. Add broccoli. Return to boiling; cook uncovered 4 minutes, stirring occasionally. Reduce heat to medium.
  • 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 until melted and smooth. Stir in sour cream and green onions; cook until thoroughly heated.
  • To serve, ladle soup into bowls.

Nutrition Facts : Calories 240, Carbohydrate 32 g, Cholesterol 20 mg, Fiber 4 g, Protein 13 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 5 g, TransFat 0 g

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