Cheesy Potato Corn Chowder Recipe

No Photo

Have you made this?

 Share your own photo!

Cheesy Potato Corn Chowder

Jeanne Benavidez

By
@jeanneben

I have always loved potato soup and this is just another way to enjoy it. This delicious, filling dish is great on a cold wintery day. It is great served in individual bread bowls and topped with a dollop of sour cream, sprinkled with shredded cheese and chopped green onions or chives. Such a comfort food when you need something to warm your insides. It's even better the next day after the flavors meld. I haven't taken pictures yet but feel free to add your own pictures if you decide to try the recipe. Enjoy!!


Featured Pinch Tips Video

Rating:

Comments:

Serves:

8

Prep:

45 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

1 lb
ground beef
salt and pepper to season beef
1 medium
onion, chopped
2 stalk(s)
(ribs) celery, chopped
1
green or red bell pepper, seeded and chopped
1 tsp
dried basil
1 tsp
dried parsley flakes
1 - 2 clove
garlic, minced
5 Tbsp
butter, divided
4 c
chicken broth
2 - 3 large
potatoes, diced (peeled or unpeeled, your choice)
1 pkg
(16 oz) frozen whole kernel corn, thawed
3 Tbsp
all purpose flour
2 c
processed cheese (velveeta) cubed
1 1/2 c
milk
1 tsp
salt
1 tsp
black pepper

Directions Step-By-Step

1
In a medium-sized, non-stick skillet, brown the beef seasoned with salt and pepper, drain and set aside.
2
In a 3-quart soup pot, sauté the onion, celery, bell pepper, basil, parsley and garlic in 2 tablespoon butter until vegetables are tender, about 10 minutes.
3
Add the chicken broth, potatoes, browned ground beef and corn to the soup pot. Add more chicken broth or water to cover the vegetables if necessary. Bring to a boil, reduce heat and cover. Simmer for 12-15 minutes or until potatoes are fork tender.
4
Meanwhile, in the non-stick skillet, melt the remaining butter. Add the flour, stir and cook for 3-5 minutes until bubbly. This will help thicken the soup stock.
5
Add butter-flour mixture to the soup pot, stir well and bring to a boil. Cook and stir for 2-3 minutes.
6
Reduce the heat to low and stir in the cheese, milk, salt and pepper, stirring until cheese melts.
7
Remove from the heat and serve immediately. Great served in a nice bread bowl and garnished with sour cream, chopped green onions or chives.

About this Recipe

Main Ingredient: Potatoes
Regional Style: Southern