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.

Rating:
★★★★★ 1 vote
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

Step-By-Step

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

About this Recipe

Course/Dish: Bean Soups, Vegetable Soup