Creamy Cheesy Potato Corn Chowder

Creamy Cheesy Potato Corn Chowder Recipe

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BJ Christie


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.


★★★★★ 1 vote

25 Min
1 Hr
Stove Top


Add to Grocery List

  • 1 pkg
    frozen southern style hash browns
  • 1 medium
    onion diced
  • 1/2 c
    celery (diced small)
  • 1/4 c
    bacon bits (real bacon)
  • 6 c
    chicken broth
  • 1 c
  • 3 Tbsp
  • 1/2 c
    shredded cheedar cheese
  • 1 c
    cubed velveeta cheese (small cubes)
  • 1 c
    fresh or frozen kernal corn

How to Make Creamy Cheesy Potato Corn Chowder


  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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About Creamy Cheesy Potato Corn Chowder

Main Ingredient: Eggs
Regional Style: American
Other Tag: Quick & Easy

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