Vickis Favorite Cheesy Corn Chowder Recipes

EASY CHEESY CORN CHOWDER RECIPE

Steps:

• Cook bacon over medium heat in a large stockpot.
• Once cooked, remove bacon, crumble, and set aside.
• Melt butter in stockpot.
• Once melted, add in potatoes.
• Cook for 8 minutes, stirring occasionally.
• Stir in corn and broth.
• Bring mixture to a boil.
• Boil until potatoes are tender, about 2 mins.
• Reduce heat to low and stir in cheeses until melted.
• Season with salt, pepper, cayenne.
• Taste and re-season, if necessary, and serve!

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.

CORN AND CHEESE CHOWDER

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.

CHEESY CORN CHOWDER

Steps:

• In a pot, add water, potatoes, carrots, onion and salt and pepper. Bring to a boil and cook until tender.
• In large soup pot melt butter, then add flour. Cook a minute or two. Add milk and stir until smooth and thickened.
• Add the cooked veggies with the cooking water and the cheese.
• Add the corn. Drain the corn first for a thick chowder, or add the juice for a thinner chowder.
• Simmer until heated through.

FULL OF FLAVOR CHEESY CORN CHOWDER

Steps:

• In 3-quart saucepan melt butter.
• Add chopped onion and sauté until onion is clear, stirring occasionally.
• Add potatoes, water.
• Cover, bring to boil, lower heat and cook until tender about 10-20 minutes.
• Add corn, half and half, evaporated milk, ham flavoring packets, cheddar cheese, crumbled bacon, Old Bay seasoning, salt and pepper.
• Heat, stirring frequently until chowder bubbles slightly.
• If desired, garnish bowls of chowder with chopped parsley.

CHEESY CHICKEN-CORN CHOWDER

Steps:

• Combine all ingredients and cook, uncovered, for 10 minutes.
• Add more milk for a thinner soup.

VICKI'S FAVORITE CHEESY CORN CHOWDER

Steps:

• Melt butter in a large soup pot
• Add onion and celery. Cook about 5 minutes until onion is clear.
• Stir in chicken broth, garlic and potatoes. Bring mixture to a boil. Reduce heat and simmer, covered for 20 minutes.
• Add in corn.
• Remove 4 cups of soup and puree in blender. Return puree to pot with remaining soup. Or use an immersion blender to thicken about half of the soup in the pot.
• Stir in milk, cheese and bacon. Simmer 10 minutes, stirring occasionally.
• Garnish with additional shredded cheese, if desired.
• Enjoy!