Vicki's Favorite Cheesy Corn Chowder

Ellen Neudecker


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.


★★★★★ 1 vote

40 Min
40 Min


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4 Tbsp
1 large
yellow onion, diced
6 c
chicken broth
4 c
frozen corn
8 medium
russet potatoes, peeled and diced
2 c
2 c
shredded sharp white cheddar cheese
3 Tbsp
minced garlic
2 tsp
1 1/2 tsp
black pepper
ribs of celery, sliced
12 oz
cooked, crumbled bacon

How to Make Vicki's Favorite Cheesy Corn Chowder


  • 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!

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About Vicki's Favorite Cheesy Corn Chowder

Course/Dish: Bean Soups, Vegetable Soup

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