cheesy potato corn chowder

Name: Cheesy Potato Corn Chowder
Prep time: 45 min
Cook time: 15 min
Yield: 8
Cuisine: Southern
Ingredients: 1 pound(s) ground beef; - salt and pepper to season beef; 1 medium onion, chopped; 2 stalk(s) (ribs) celery, chopped; 1 - green or red bell pepper, seeded and chopped; 1 teaspoon(s) dried basil; 1 teaspoon(s) dried parsley flakes; 1 - 2 clove(s) garlic, minced; 5 tablespoon(s) butter, divided; 4 cup(s) chicken broth; 2 - 3 large potatoes, diced (peeled or unpeeled, your choice); 1 package(s) (16 oz) frozen whole kernel corn, thawed; 3 tablespoon(s) all purpose flour; 2 cup(s) processed cheese (velveeta) cubed; 1 1/2 cup(s) milk; 1 teaspoon(s) salt; 1 teaspoon(s) black pepper

39 Pinches

Jeanne Benavidez

Odessa, TX

Updated on Jan 3, 2015

I have always loved potato soup and this is just another way to enjoy it. This delicious, filling dish is great on a cold wintery day. It is great served in individual bread bowls and topped with a dollop of sour cream, sprinkled with shredded cheese and chopped green onions or chives. Such a comfort food when you need something to warm your insides. It's even better the next day after the flavors meld. I haven't taken pictures yet but feel free to add your own pictures if you decide to try the recipe. Enjoy!!

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prep time 45 Min

cook time 15 Min

method Stove Top

yield 8 serving(s)

Ingredients

1 pound ground beef
- salt and pepper to season beef
1 medium onion, chopped
2 stalks (ribs) celery, chopped
1 - green or red bell pepper, seeded and chopped
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1 - 2 cloves garlic, minced
5 tablespoons butter, divided
4 cups chicken broth
2 - 3 large potatoes, diced (peeled or unpeeled, your choice)
1 package (16 oz) frozen whole kernel corn, thawed
3 tablespoons all purpose flour
2 cups processed cheese (velveeta) cubed
1 1/2 cups milk
1 teaspoon salt
1 teaspoon black pepper

How To Make cheesy potato corn chowder

Step 1

In a medium-sized, non-stick skillet, brown the beef seasoned with salt and pepper, drain and set aside.

Step 2

In a 3-quart soup pot, sauté the onion, celery, bell pepper, basil, parsley and garlic in 2 tablespoon butter until vegetables are tender, about 10 minutes.
Step 3

Add the chicken broth, potatoes, browned ground beef and corn to the soup pot. Add more chicken broth or water to cover the vegetables if necessary. Bring to a boil, reduce heat and cover. Simmer for 12-15 minutes or until potatoes are fork tender.
Step 4

Meanwhile, in the non-stick skillet, melt the remaining butter. Add the flour, stir and cook for 3-5 minutes until bubbly. This will help thicken the soup stock.
Step 5

Add butter-flour mixture to the soup pot, stir well and bring to a boil. Cook and stir for 2-3 minutes.
Step 6

Reduce the heat to low and stir in the cheese, milk, salt and pepper, stirring until cheese melts.
Step 7

Remove from the heat and serve immediately. Great served in a nice bread bowl and garnished with sour cream, chopped green onions or chives.
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