Cheesy Potato Corn Chowder

The original recipe for this soup is found at This is another not-healthy-at-all-but-tastes-really-good recipe! During Thanksgiving time, I bought a 5-lb of potatoes for 68 cents, peeled and cubed them all, and froze them, so I'm planning on making this soup sometime soon. I've made it the original way with the country gravy mix (I know, sounds disgusting, but I think what makes it good is the cornstarch--equals creaminess--and the pepper!) I've also made it more like the version below--with bacon and creamed corn, minus the gravy mix and part of the velveeta. I think this soup would be hard to mess up, so have fun making your own modified version!

Cheesy Potato Corn Chowder with Bacon
6-8 strips bacon

1 onion, chopped
2 cans chicken broth
3 cups peeled and cubed potatoes
1 1/2 cups frozen corn

1 can creamed corn
1 can diced green chiles
2-3 T cornstarch
2 cups milk

Lots of pepper, a little salt
1/2 cup velveeta

1 cup shredded sharp cheddar

Cut bacon into pieces. In large saucepan, sautee bacon and onion until the onion is very tender and the bacon is crisp. 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. Stir in corn and chiles; return to boiling. Dissolve cornstarch in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.

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