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Cheesy Potato and Corn Chowder

Cheesy Potato and Corn Chowder

  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
Jackay

Jackay

Comfort food . . . hot and tasty for those cold winter days.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 7 servings

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Nutrition

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  • Calories:
  • 289 kcal
  • 14%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 37.8g
  • 12%
  • Protein:
  • 11.3 g
  • 23%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 1021 mg
  • 41%

Based on a 2,000 calorie diet

Directions

  1. In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
  2. Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
  3. Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.
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Reviews

MaryElizabeth
235

MaryElizabeth

9/2/2010

this was scrumpious. what we did was fry about half lb. bacon drain some fat then fry onions,celery,carrots and chilis in that . than add broth and potatoes cook till tender and stir in cheese and some cream and milk and 1 can corn and 2 cans cream corn . served it in big soup bowls topped with the bacon crumbled . everybody loved it little ones to oldest . is a keeper *************************************** even thou its summer still make this soup i fry up few slices bacon then cook veggies in some a the bacon drippings then put carrots ,onions ,celery and chilis in crockpot with chicken broth add potatoes and corn and cook on low about 6 hrs till potatoes tender then add the creamed corn, milk and cream. and cook about 1/2 hr and then add the cheese and let it melt into the soup . we have it in bowls topped with the crumbled bacon even in hot weather with crockpot it doesnt heat up kitchen

Crystal S
222

Crystal S

3/22/2011

For such a short list of unassuming, everyday items, this recipe is outstanding! Every cooks dream for a quick easy meal!!! Helpful hints: Use olive oil (better for you) in place of the margarine and "simply" diced potatoes with onions if you are pressed for time. I used 1/2 and 1/2 and the country sausage gravy mix (as that's all I had). Added corn that I had grilled during the summer and froze for stews and soups in the winter... Wow, the smokey flavor using the frozen corn from the grill infused the soup with that little something extra chefs strive for! On a side note: I was rather skeptical of using the Mexican style Velvetta, but the creaminess of the cheese is what smoothed the flavor out and gave it the extra spice to keep it from being bland... Simply wonderful!

sjwRN
160

sjwRN

12/23/2007

delicious! here's how to lighten the recipe up a bit if you are trying to eat healthy: extra virgin olive oil rather than margarine, skim milk, chicken gravy mix rather than the country style gravy mix and 2% velveeta in place of the real thing. the soup still tasted rich and delicious! other modifications i made include adding one can of cream style corn and a dash of cayenne pepper and tobasco sauce. a very satisfying soup that i will be making again and again!!

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