Cheesy Potato Corn Soup Recipes

POTATOES AND CORN SOUP

Steps:

• In a large pot, place the potatoes, celery and leaves, and onion. Pour in enough water to cover. Bring to a boil. Remove the celery leaves, and stir in the bouillon cubes until dissolved. Mix in the corn. Reduce heat to medium-low, and cook 20 minutes, or until the potatoes are tender.
• Mix the chives into the pot, and continue cooking 5 minutes before serving.

CHEESY POTATO AND CORN CHOWDER

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

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.

CHEESY POTATO CORN SOUP

Steps:

• In larger pan over medium-high heat add potatoes, can of soup, two cans of water (from soup can), onion, carrot, corn, Old Bay, Salt, Vinegar, Pepper.
• Stir until smooth, while bringing to a boil.
• Once boils, reduce heat, cover and simmer for about 20 minutes (or until potatoes are tender) stirring occasionally.
• In a small bowl, whisk flour and milk together until smooth.
• Stir into soup and allow to simmer for 5-8 minutes.
• Stir in grated cheese until it has melted.
• Serve with salad and/or hearty bread.

CORN, POTATO AND CHEESE SOUP

Steps:

• Melt butter in heavy-bottom pan over low heat.
• Add shallots and cook, stirring frequently, for 5 minutes or until softened.
• Add potatoes and cook, stirring for 2 minutes.
• Sprinkle in four and cook, stirring constantly, for 1 minute.
• Remove from heat and stir in the wine.
• Return to heat and stir in the milk.
• Bring to a boil, stirring constantly, then reduce heat to a simmer.
• Stir in corn, cheese, chopped sage, and cream and heat through gently until cheese has just melted.
• Ladle into bowls. Add croutons if desired and garnish with sage.

CHEESY HAM & CORN CHOWDER

Steps:

• Place the first 8 ingredients in a 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until potatoes are tender., In a small bowl, mix cornstarch and milk until smooth; stir into soup. Cook, covered, on high 20-30 minutes or until thickened, stirring occasionally. Add cheese, sour cream and parsley. Stir until cheese is melted.

CHEESY POTATO AND CORN CHOWDER

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.

QUICK POTATO CORN CHOWDER

Steps:

• In a large saucepan, cook and stir onion in oil over medium heat until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender., Stir in the corn, 1/2 cup milk, salt and pepper. In a small bowl, whisk flour and remaining milk until smooth. Stir into soup; return to a boil. Cook and stir for 2-3 minutes or until thickened. Sprinkle with parsley if desired.

CHEESY CORN CHOWDER

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.

HOMEMADE CHEESY POTATO SOUP

Steps:

• Melt butter in a Dutch oven over medium-high heat. Add onion; cook and stir until tender, 5 minutes. Add potatoes and water; bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 15 minutes. Stir in the milk, soup, garlic salt and pepper; heat until warmed through. Add cheese; stir until cheese is melted. Sprinkle with parsley.

CHEEZY POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large baking dish, mix together potatoes, soup and sour cream. Mix in cheese and butter. Salt and pepper to taste, if desired. Top the mixture with potato chips.
• Bake 60 minutes in the preheated oven, or until the mixture is bubbly and lightly brown.
• Remove from oven and let stand 15 minutes before serving.

CHEDDAR, CORN & POTATO CHOWDER

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.

CHEESY POTATOES W/ CORN FLAKES

Steps:

• Take hash browns out of freezer, keep in bag, set aside.
• In microwave, melt 1 stick of butter in large bowl; mix in sour cream, cheese and cream of chicken soup.
• In 9x13 pan (sprayed with Pam), spread hash browns. Spread sour cream, cheese, and soup mixture on top.
• Melt 1/2 stick of butter on stovetop, mix in corn flakes, stir (smash them a little too) until butter is absorbed. You may need/want to add more corn flakes.
• Sprinkle corn flakes on top of sour cream, cheese and soup mixture.
• Bake 1 hour at 350.

CHEESY POTATO SOUP II

Steps:

• Melt the butter in a large pot over medium heat. Saute the onions and celery in the butter for 5 to 10 minutes, or until tender.
• Stir in the water and potatoes, bring to a boil and then simmer until the potatoes are tender. Add the cheese and stir until melted.
• In a separate small bowl, combine the flour and the milk and stir well until the flour is mostly dissolved. Pour this into the soup slowly, stirring constantly, until soup has thickened, about 5 minutes. Garnish with the parsley.

CREAMY POTATO AND CORN SOUP

Steps:

• Combine potatoes, corn, onion, butter, beef base, salt, red pepper flakes, and black pepper in a saucepan. Pour enough water over the mixture to cover by 2 inches.
• Bring the soup to a boil, reduce heat to medium-low, and simmer until the potatoes are soft, about 20 minutes.
• Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.