Vicki's Favorite Cheesy Corn Chowder

Ellen Neudecker

By
@EllenN

This is my daughter Vicki's favorite soup ever. While she is away at school, I make large batches and freeze it for her so that she always has a taste of home.


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Rating:

Comments:

Serves:

8

Prep:

40 Min

Cook:

40 Min

Ingredients

4 Tbsp
butter
1 large
yellow onion, diced
6 c
chicken broth
4 c
frozen corn
8 medium
russet potatoes, peeled and diced
2 c
milk
2 c
shredded sharp white cheddar cheese
3 Tbsp
minced garlic
2 tsp
salt
1 1/2 tsp
black pepper
3
ribs of celery, sliced
12 oz
cooked, crumbled bacon

Directions Step-By-Step

1
Melt butter in a large soup pot
2
Add onion and celery. Cook about 5 minutes until onion is clear.
3
Stir in chicken broth, garlic and potatoes. Bring mixture to a boil. Reduce heat and simmer, covered for 20 minutes.
4
Add in corn.
5
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.
6
Stir in milk, cheese and bacon. Simmer 10 minutes, stirring occasionally.
7
Garnish with additional shredded cheese, if desired.
8
Enjoy!

About this Recipe

Course/Dish: Bean Soups, Vegetable Soup