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
  • 3
    ribs of celery, sliced
  • 12 oz
    cooked, crumbled bacon

How to Make Vicki's Favorite Cheesy Corn Chowder


  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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About Vicki's Favorite Cheesy Corn Chowder

Course/Dish: Bean Soups, Vegetable Soup

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