Vicki's Favorite Cheesy Corn Chowder

★★★★★ 1 Review
EllenN avatar
By Ellen Neudecker
from Pittstown, NY

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.

serves 8
prep time 40 Min
cook time 40 Min

Ingredients

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

  • 1
    Melt butter in a large soup pot
  • 2
    Add onion and celery. Cook about 5 minutes until onion is clear.
  • 3
    Stir in chicken broth, garlic and potatoes. Bring mixture to a boil. Reduce heat and simmer, covered for 20 minutes.
  • 4
    Add in corn.
  • 5
    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.
  • 6
    Stir in milk, cheese and bacon. Simmer 10 minutes, stirring occasionally.
  • 7
    Garnish with additional shredded cheese, if desired.
  • 8
    Enjoy!

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