creamy cheesy potato corn chowder

Name: Creamy Cheesy Potato Corn Chowder
Prep time: 25 min
Cook time: 1 h
Yield: 5
Cuisine: American
Ingredients: 1 package(s) frozen southern style hash browns; 1 medium onion diced; 1/2 cup(s) celery (diced small); 1/4 cup(s) bacon bits (real bacon); 6 cup(s) chicken broth; 1 cup(s) milk; 3 tablespoon(s) flour; 1/2 cup(s) shredded cheedar cheese; 1 cup(s) cubed velveeta cheese (small cubes); 1 cup(s) fresh or frozen kernal corn

(1 RATING)

64 Pinches

BJ Christie

Hastings, MI

Updated on Oct 19, 2011

This soup is so good my husband just raved and couldn't stop eating it! It was a Pillsbury recipe find that I worked to my own taste. This is a very hearty chowder that's great served in a bread bowl.

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prep time 25 Min

cook time 1 Hr

method Stove Top

yield 5 serving(s)

Ingredients

1 package frozen southern style hash browns
1 medium onion diced
1/2 cup celery (diced small)
1/4 cup bacon bits (real bacon)
6 cups chicken broth
1 cup milk
3 tablespoons flour
1/2 cup shredded cheedar cheese
1 cup cubed velveeta cheese (small cubes)
1 cup fresh or frozen kernal corn

How To Make creamy cheesy potato corn chowder

Step 1

Place first five ingredients into a heavy stock pot and simmer for 30 minutes on medium heat, stirring occasionally. Stir flour into milk and stir into soup mixture stirring till broth thickens. Add corn and cheeses stirring till cheeses are completely melted. Add salt and pepper at end to taste.
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