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.
prep time40 Min
cook time40 Min
yellow onion, diced
russet potatoes, peeled and diced
shredded sharp white cheddar cheese
1 1/2 tsp
ribs of celery, sliced
cooked, crumbled bacon
How To Make
Melt butter in a large soup pot
Add onion and celery. Cook about 5 minutes until onion is clear.
Stir in chicken broth, garlic and potatoes. Bring mixture to a boil. Reduce heat and simmer, covered for 20 minutes.
Add in corn.
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.
Stir in milk, cheese and bacon. Simmer 10 minutes, stirring occasionally.
Garnish with additional shredded cheese, if desired.
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Categories & Tags for Vicki's Favorite Cheesy Corn Chowder: