Vicki's Favorite Cheesy Corn Chowder
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yellow onion, diced
russet potatoes, peeled and diced
shredded sharp white cheddar cheese
cooked, crumbled bacon
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.
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.