Corn Potato And Cheese Soup Recipes

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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

POTATOES AND CORN SOUP



Potatoes and Corn Soup image

I made up this recipe when I had none of the ingredients I needed! Your family will love this one, and you'll be able to make something else while this is cooking. Great with breadsticks! Serve alone, with a dollop of sour cream, or some grated cheese and pepper.

Provided by Soraya Sanchez

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

Time 55m

Yield 8

Number Of Ingredients 6

6 medium potatoes, peeled and cubed
6 stalks celery, chopped, leaves reserved
1 medium onion, chopped
2 cubes chicken bouillon
2 (15.25 ounce) cans whole kernel corn, drained
¼ cup chopped fresh chives

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.

Nutrition Facts : Calories 222.6 calories, Carbohydrate 50.5 g, Cholesterol 0.2 mg, Fat 1.3 g, Fiber 6.2 g, Protein 6.6 g, SaturatedFat 0.3 g, Sodium 640.3 mg, Sugar 5.6 g

CHEESY POTATO CORN SOUP



Cheesy Potato Corn Soup image

A fantastic recipe I came up with after adding a little of this and a little of that. Its thick and creamy with the perfect blend of cheese and flavor not to mention its really quick to make. YUM!!

Provided by Meghan

Categories     Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

4 cups potatoes, cut into 1/2 inch pieces
1 (10 1/2 ounce) can cream of mushroom soup
3 tablespoons minced onions
3 tablespoons minced carrots
1/2 cup frozen corn kernels
1/4 teaspoon Old Bay Seasoning
1/4 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon apple cider vinegar or 1 teaspoon white vinegar
2 tablespoons flour
1 1/2 cups milk
1 1/2 cups grated cheddar cheese (or more if you love cheese)

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.

Nutrition Facts : Calories 467.2, Fat 22.3, SaturatedFat 12.2, Cholesterol 57.3, Sodium 1427, Carbohydrate 49.6, Fiber 4.6, Sugar 3.1, Protein 19.6

CORN AND CHEESE CHOWDER



Corn and Cheese Chowder image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 12 servings

Number Of Ingredients 13

4 tablespoons (1/2 stick) butter
1 whole onion, chopped
3 slices bacon, cut into pieces
3 whole bell peppers, finely diced (red, yellow, orange)
5 ears corn, kernels sliced off
1/4 cup all-purpose flour
3 cups chicken stock or broth
2 cups half-and-half
1 heaping cup grated Monterey Jack
1 heaping cup grated pepper Jack
1/3 cup sliced green onions
Salt and freshly ground black pepper
12 bread bowls, hollowed out

Steps:

  • In a large pot, melt the butter over medium-high heat. Add the onions and cook for a couple of minutes. Add the bacon and cook for another minute or so, and then add the bell peppers and cook for a couple of minutes. Finally, add the corn and cook for a minute.
  • Sprinkle the flour evenly over the top and stir to combine. Pour in the chicken stock and stir well. Allow this to thicken for 3 or 4 minutes, and then reduce the heat to low. Stir in the half-and-half, and then cover and allow to simmer and thicken for 15 minutes or so.
  • Stir in the cheeses and green onions. When the cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Ladle into the bread bowls and serve immediately.

CORN, POTATO AND CHEESE SOUP



Corn, Potato and Cheese Soup image

I found this fantastic recipe in a cookbook simply called "The Vegetarian Cookbook". It is creamy and delicious. We usually like food that is super flavored and spicy, but this is delicious, simple comfort food. No crazy spices or herbs, but yummy! I'm pretty sure that between just my BF and I, we ate almost the entire pot in one sitting. It really is that good. Hope you agree! (As a helpful note, I once heard on the Food Network, that you should never cook with a wine that you are not wiling to drink.)

Provided by JennyLynn99

Categories     < 60 Mins

Time 40m

Yield 4 healthy bowls, 4 serving(s)

Number Of Ingredients 11

2 tablespoons butter
2 shallots, finely chopped
8 ounces potatoes, peeled and diced
4 tablespoons all-purpose flour
2 tablespoons dry white wine
1 1/4 cups milk
14 ounces corn kernels, drained
3 ounces gruyere cheese, grated (or cheese of your liking)
8 -10 fresh sage leaves, chopped (try to really use fresh...it makes a difference)
2 cups heavy cream
crouton (optional)

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.

CORN AND POTATO CHOWDER



Corn and Potato Chowder image

Provided by Food Network

Categories     main-dish

Yield Feeds 6 to 8

Number Of Ingredients 15

1 tablespoon butter
1/4 pound bacon, diced
1 cup chopped onion
3/4 cup chopped green pepper
Kosher salt and black pepper
1 tablespoon minced garlic
2 tablespoons flour
4 cups chicken broth or stock
4 cups peeled, finely diced all-purpose potato
1 1/2 cups shredded carrot
2 cups fresh or frozen corn kernels
1 cup half-and-half
1/2 teaspoon dried thyme
Pinch of cayenne pepper
2 tablespoons chopped fresh Italian parsley

Steps:

  • Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later--don't nibble too much.
  • Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.
  • Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you've been saving. Give it one last stir, and ladle it up piping hot.

CORN POTATO CHEESE SOUP



Corn Potato Cheese Soup image

Make and share this Corn Potato Cheese Soup recipe from Food.com.

Provided by huskiebear

Categories     Chowders

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 (14 ounce) can creamed corn
1 (14 ounce) can mexicorn
2 (14 ounce) cans chicken stock or 2 (14 ounce) cans vegetable stock
1 -2 tablespoon instant potato flakes, to thicken
1 cup cheddar cheese
2 -3 tablespoons cooked bacon, pieces

Steps:

  • Bring canned things to a full boil, salt and pepper to taste.
  • Add potatoes to thicken.
  • Add cheese and bacon.

Nutrition Facts : Calories 354.3, Fat 13.8, SaturatedFat 7.1, Cholesterol 38.4, Sodium 1170.2, Carbohydrate 45.7, Fiber 1.4, Sugar 6.8, Protein 17.2

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.

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.

EASY POTATO CHEESE SOUP



Easy Potato Cheese Soup image

This is a creamy soup that is satisfying as a main dish, especially when accompanied by buttered sourdough toast.

Provided by Thyra

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

Yield 11

Number Of Ingredients 8

8 cups water
6 large potatoes, peeled and sliced paper-thin
1 onion, chopped
4 stalks celery, chopped, with leaves
salt and pepper to taste
4 cups half-and-half
2 tablespoons margarine
2 (11 ounce) cans condensed cream of Cheddar cheese soup

Steps:

  • In a large stock pot add water, potatoes, onion, celery and season with salt and pepper. Bring to a boil, cover and simmer until potatoes and vegetables are tender.
  • Once tender, mash soup with a potato masher, and add butter and cream.
  • Gradually bring mixture to a simmer. Add condensed cheese soup and blend. Serve while hot.

Nutrition Facts : Calories 361.6 calories, Carbohydrate 45 g, Cholesterol 45.6 mg, Fat 16.9 g, Fiber 5.3 g, Protein 9.3 g, SaturatedFat 9.6 g, Sodium 506.5 mg, Sugar 3 g

CORN CHEESE SOUP



Corn Cheese Soup image

I got a version of this from a neighbor as a kid. I was the local latchkey child, and all the moms pitched in to help me learn "the skills of a lady" (this was a while ago!) It's a staple in our house. We make this when we want a hearty, simple, one-dish meal that takes less than 30 minutes! You can add all sorts of things to this, potatoes, bell pepper, bacon, etc. but this is the way we almost always make it. The cheapest creamed corn doesn't taste as good to us, so we use a name brand. They're still pretty cheap, less than .75 a can usually. I don't add salt since the corn and the cheese are both salty.

Provided by bookladyjkd

Categories     Cheese

Time 25m

Yield 2 serving(s)

Number Of Ingredients 6

1/2 onion, chopped
2 (15 ounce) cans creamed corn
1/4 cup milk (optional)
1/2 cup cheddar cheese, chunked
2 tablespoons olive oil
1/4 teaspoon pepper

Steps:

  • Put the oil in a saucepan big enough to hold all of the ingredients. Heat the oil on medium, till hot, but not smoking. Add the onion Turn down the heat to low and sauté the onion until translucent and soft. Add the creamed corn.
  • If you didn't get all of the corn out of the cans, put the milk in one can and use a spoon to swirl it around to get as much of the corn as possible, pour into the second can and repeat. Then, add the corn/milk mixture to the corn.
  • Heat the corn until it starts to steam and bubble. Turn off the heat. Stir in the pepper and 1/2 of the chunked cheese. Stir until the cheese is all (or partly) melted.
  • Have ready two bowls. Divide the remaining cheese chunks between the bowls. Pour a serving of soup in each bowl over the cheese. Enjoy!

CREAMY SLOW COOKER POTATO CHEESE SOUP



Creamy Slow Cooker Potato Cheese Soup image

Soup for a crowd made in my 6 1/2 quart slow cooker. Hearty and flavorful. Serve with corn bread or your favorite crusty bread and a salad or other vegetable. For a 3 quart slow cooker, halve all ingredient amounts.

Provided by KATHYB

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

Time 5h30m

Yield 18

Number Of Ingredients 15

¼ cup butter
½ white onion, chopped
¼ cup all-purpose flour
2 cups water
2 large carrots, diced
4 stalks celery, diced
1 tablespoon dried, minced garlic
salt and pepper to taste
1 cup milk
2 tablespoons chicken soup base
1 cup warm water
5 pounds russet potatoes, peeled and cubed
1 bay leaf
1 cup shredded Cheddar cheese
6 slices crisp cooked bacon, crumbled

Steps:

  • Melt butter in a large saucepan over medium heat. Cook onion in butter until translucent. Stir in flour until smooth, then gradually stir in 2 cups water, carrots, celery, garlic, salt, and pepper. Heat through, then stir in milk. Dissolve chicken base in 1 cup warm water, and pour into vegetable mixture.
  • Place potatoes in slow cooker, and pour heated vegetable mixture into potatoes. Place bay leaf in pot.
  • Cover, and cook 5 hours on High, or 8 hours on Low.
  • Remove bay leaf. Puree about 4 cups of the soup in a blender or food processor, and then stir pureed soup into contents of slow cooker. Stir in cheese and bacon until cheese is melted.

Nutrition Facts : Calories 168.7 calories, Carbohydrate 26.6 g, Cholesterol 14.9 mg, Fat 5.2 g, Fiber 2.6 g, Protein 4.6 g, SaturatedFat 3.2 g, Sodium 320.3 mg, Sugar 2.4 g

QUICK POTATO CORN CHOWDER



Quick Potato Corn Chowder image

This corn chowder recipe is the perfect starter, or even a meal in itself. It works in every season, so enjoy it year 'round. My family loves this potato corn chowder. -Lucia Johnson, Massena, New York

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 10

1 medium onion, chopped
1 tablespoon olive oil
2 cans (14-1/2 ounces each) chicken broth
3 large Yukon Gold potatoes, peeled and cubed
1 can (15-1/4 ounces) whole kernel corn, drained
1 cup 2% milk, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup all-purpose flour
Minced fresh parsley, optional

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.

Nutrition Facts : Calories 176 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 759mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 3g fiber), Protein 5g protein.

CREAMY POTATO AND CORN SOUP



Creamy Potato and Corn Soup image

Easy, with a bit of spice. You can also use chicken base, should you prefer it.

Provided by Cathi

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 35m

Yield 8

Number Of Ingredients 9

4 potatoes, peeled and quartered
1 (14 ounce) can whole kernel corn
½ cup chopped onion
2 tablespoons butter
1 tablespoon beef base
1 teaspoon salt
¼ teaspoon red pepper flakes
⅛ teaspoon ground black pepper
water, as needed

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.

Nutrition Facts : Calories 156.4 calories, Carbohydrate 29 g, Cholesterol 7.6 mg, Fat 3.7 g, Fiber 3.5 g, Protein 4.1 g, SaturatedFat 1.9 g, Sodium 847.9 mg, Sugar 2.8 g

CREAM CHEESE CORN AND POTATO SOUP



Cream Cheese Corn and Potato Soup image

Always trying to put together recipes that my meat-loving and my vegetarian students will both like. I was quickly making some cornbread that needed creamed corn. By the time it was in the oven and I was cleaning up did I realize that I had an open unused can of creamed corn. Don't usually like using processed item, but sometimes it just works! Came up with this mixture as a trial.

Provided by Happy Harry 2

Categories     Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 (15 ounce) can creamed corn
1 (10 3/4 ounce) can cream of potato soup
4 -5 ounces whole kernel corn (frozen or canned,if canned,drain)
8 ounces neufchatel cheese, cut in small cubes
8 ounces half-and-half or 8 ounces whole milk (either one for richness)
8 ounces filtered water
1/4-1/2 teaspoon white pepper
1/4 teaspoon red pepper flakes
1 tablespoon potato starch or 1 tablespoon arrowroot
1/4 teaspoon salt (I did not use) (optional)
1/4 Splenda sugar substitute, add to finished product as desired

Steps:

  • Wisk half and half, water and starch until blended in 5-qt.
  • pot with lid.
  • Place on medium heat.
  • Add Neufchatel cheese.
  • Heat and stir until cheese starts to break down.
  • Add rest of ingredients EXCEPT Splenda.
  • Bring to slow boil, turn dowm to simmer, cover and cook at least 15 minutes to allow flavors to meld.
  • Stir frequently.
  • Add Splenda when finished if you wish soup to be sweeter.
  • Adjust liquid needs if it thickens too much upon standing.
  • This is good with some shredded sharp cheese and slivered green onions on top-- don't overdo as this will change the taste of the soup.

CHEESY HAM & CORN CHOWDER



Cheesy Ham & Corn Chowder image

When the day calls for a warm bowl of chunky soup, we make a big pot of the goods-potatoes, corn, ham and cheese. -Andrea Laidlaw, Shady Side, Maryland

Provided by Taste of Home

Categories     Dinner     Lunch

Time 8h55m

Yield 12 servings (3-3/4 quarts).

Number Of Ingredients 13

1-1/2 pounds potatoes (about 3 medium), peeled and cut into 1/2-inch cubes
4 cups fresh or frozen corn, thawed (about 20 ounces)
4 cups cubed deli ham
2 small onions, chopped
4 celery ribs, chopped
4 garlic cloves, minced
1/4 teaspoon pepper
3 cups chicken broth
2 tablespoons cornstarch
2 cups whole milk
2 cups shredded sharp cheddar cheese
1 cup sour cream
3 tablespoons minced fresh parsley

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.

Nutrition Facts : Calories 291 calories, Fat 14g fat (8g saturated fat), Cholesterol 65mg cholesterol, Sodium 974mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 2g fiber), Protein 19g protein.

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From worldrecipes.org


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Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


POTATO AND CORN SOUP | KELLY'S KITCHEN - STYLE AT A CERTAIN AGE
2020-09-05 Bake bacon a 350 degree oven until crispy. Slice corn off cobs and set aside. Cut potatoes into 1" pieces. Take 1 tbsp of bacon grease and the 2 tbsp butter and melt in a soup pot over medium heat. Add onions and garlic and cook just until translucent. Add corn, potatoes, broth and seasonings.
From styleatacertainage.com


CREAMY HAM & POTATO SOUP - THECREATIVEBITE.COM
2022-05-12 Remove 4 cups of vegetables from the pot and add them to a blender along with 1 cup milk. Blend until smooth and pour back into the soup pot. Bring to a boil and then reduce heat to a simmer. Stir in the sour cream and cheddar cheese until smooth. Serve the soup topped with crispy ham and additional cheddar.
From thecreativebite.com


10 BEST CORN CARROT POTATO SOUP RECIPES | YUMMLY
2022-04-27 heavy cream, diced onion, corn, salt, beef, potatoes, shredded cheddar cheese and 3 more New England Corn Chowder Pork frozen corn, green onions, water, chicken broth, potatoes, butter and 6 more
From yummly.com


POTATO SAUSAGE CORN CHOWDER - RECIPES - PAGE 2 | COOKS.COM
Cook sausage and onion in large kettle; brown and drain. Add potato, salt, marjoram and water. ... 15 minutes.Add corn and milk. Heat through and serve. Add pepper to taste.
From cooks.com


10 BEST HAM POTATO CORN CHOWDER SOUP RECIPES | YUMMLY
2022-04-29 salt, 2% milk, corn, shredded cheddar cheese, butter, all purpose flour and 6 more Taco Soup Pork fresh tomatoes, stewed tomatoes, tortilla chips, avocado, shredded cheddar cheese and 11 more
From yummly.com


HAM POTATOE CORN CASSEROLE - RECIPES | COOKS.COM
Boil potatoes with skin on until cooked. Sauté onion, ham and corn until onion is soft and ... in a 13x9-inch casserole dish that has been coated ... 350°F for an hour. Ingredients: 9 (cheese .. corn .. milk .. potatoes .. soup ...) 2. HAM-CORN CASSEROLE. Preheat oven to 350°F. Grease a 2-quart casserole dish.
From cooks.com


CORN & CHEESE CHOWDER - THE PIONEER WOMAN
2011-10-26 Directions In a large pot, melt butter over medium-high heat. Cook onions for a couple of minutes. Add bacon and cook for another minute or so, then add diced bell peppers and cook for a couple of minutes. Finally, add corn and cook for a minute. Sprinkle flour evenly over the top and stir to combine. Pour in broth and stir well.
From thepioneerwoman.com


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