Name: Cheesy Corn Chowder
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Cheesy Corn Chowder

1. 6 bacon strips, chopped -

2. 3/4 cup chopped sweet onion -

3. 2-1/2 cups water -

4. 2-1/2 cups cubed peeled potatoes -

5. 2 cups sliced fresh carrots -

6. 2 teaspoons chicken bouillon granules -

7. 3 cans (11 ounces each) gold and white corn, drained -

8. 1/2 teaspoon pepper -

9. 7 tablespoons all-purpose flour -

10. 5 cups 2% milk -

11. 3 cups shredded cheddar cheese -

12. 1 cup cubed Velveeta -

How to cook deliciously - Cheesy Corn Chowder

1. Stage

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.

2. Stage

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.