Cheesy Potato Corn Chowder Recipes

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CORN AND CHEESE CHOWDER



Corn and Cheese Chowder image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 12 servings

Number Of Ingredients 13

4 tablespoons (1/2 stick) butter
1 whole onion, chopped
3 slices bacon, cut into pieces
3 whole bell peppers, finely diced (red, yellow, orange)
5 ears corn, kernels sliced off
1/4 cup all-purpose flour
3 cups chicken stock or broth
2 cups half-and-half
1 heaping cup grated Monterey Jack
1 heaping cup grated pepper Jack
1/3 cup sliced green onions
Salt and freshly ground black pepper
12 bread bowls, hollowed out

Steps:

  • In a large pot, melt the butter over medium-high heat. Add the onions and cook for a couple of minutes. Add the bacon and cook for another minute or so, and then add the bell peppers and cook for a couple of minutes. Finally, add the corn and cook for a minute.
  • Sprinkle the flour evenly over the top and stir to combine. Pour in the chicken stock and stir well. Allow this to thicken for 3 or 4 minutes, and then reduce the heat to low. Stir in the half-and-half, and then cover and allow to simmer and thicken for 15 minutes or so.
  • Stir in the cheeses and green onions. When the cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Ladle into the bread bowls and serve immediately.

CHEESY HAM & CORN CHOWDER



Cheesy Ham & Corn Chowder image

When the day calls for a warm bowl of chunky soup, we make a big pot of the goods-potatoes, corn, ham and cheese. -Andrea Laidlaw, Shady Side, Maryland

Provided by Taste of Home

Categories     Dinner     Lunch

Time 8h55m

Yield 12 servings (3-3/4 quarts).

Number Of Ingredients 13

1-1/2 pounds potatoes (about 3 medium), peeled and cut into 1/2-inch cubes
4 cups fresh or frozen corn, thawed (about 20 ounces)
4 cups cubed deli ham
2 small onions, chopped
4 celery ribs, chopped
4 garlic cloves, minced
1/4 teaspoon pepper
3 cups chicken broth
2 tablespoons cornstarch
2 cups whole milk
2 cups shredded sharp cheddar cheese
1 cup sour cream
3 tablespoons minced fresh parsley

Steps:

  • Place the first 8 ingredients in a 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until potatoes are tender., In a small bowl, mix cornstarch and milk until smooth; stir into soup. Cook, covered, on high 20-30 minutes or until thickened, stirring occasionally. Add cheese, sour cream and parsley. Stir until cheese is melted.

Nutrition Facts : Calories 291 calories, Fat 14g fat (8g saturated fat), Cholesterol 65mg cholesterol, Sodium 974mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 2g fiber), Protein 19g protein.

CHEESY POTATO CHOWDER



Cheesy Potato Chowder image

This hearty chowder makes a great lunch or dinner. Serve with a green salad and slices of whole grain bread to complete the meal.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 1h

Yield 8

Number Of Ingredients 10

6 medium unpeeled red potatoes (2 lb), cut into 1/2-inch cubes
1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
1/2 teaspoon salt
1/2 teaspoon pepper
3 1/2 cups Frozen Broccoli Cuts
1/3 cup Gold Medal™ all-purpose flour
1 cup fat-free (skim) milk
1 brick (8 oz) 2% milk reduced-fat sharp Cheddar cheese, shredded (2 cups)*
1/2 cup fat-free sour cream
4 medium green onions, chopped (1/4 cup)

Steps:

  • In 5-quart Dutch oven, place potatoes; add just enough water to cover. Heat to boiling. Reduce heat; cover and simmer 10 to 15 minutes or until potatoes are very tender. Drain. Reserve 1 cup potatoes; return remaining potatoes to saucepan. In small bowl, mash reserved potatoes with fork; return to saucepan.
  • Stir in broth, salt and pepper. Heat to boiling. Add broccoli. Return to boiling; cook uncovered 4 minutes, stirring occasionally. Reduce heat to medium.
  • In small bowl, stir flour into milk with wire whisk until well mixed. Add milk mixture to potato mixture, stirring constantly. Cook over medium heat, stirring frequently, until mixture thickens and boils. Stir in cheese until melted and smooth. Stir in sour cream and green onions; cook until thoroughly heated.
  • To serve, ladle soup into bowls.

Nutrition Facts : Calories 240, Carbohydrate 32 g, Cholesterol 20 mg, Fiber 4 g, Protein 13 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 5 g, TransFat 0 g

CHEESY CORN CHOWDER



Cheesy Corn Chowder image

I've had this chowder recipe for 30 years, and the whole family really enjoys its cheesy corn taste. It makes a big pot-enough for seconds! -Lola Comer, Marysville, Washington

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 15 servings (3-3/4 quarts).

Number Of Ingredients 12

6 bacon strips, chopped
3/4 cup chopped sweet onion
2-1/2 cups water
2-1/2 cups cubed peeled potatoes
2 cups sliced fresh carrots
2 teaspoons chicken bouillon granules
3 cans (11 ounces each) gold and white corn, drained
1/2 teaspoon pepper
7 tablespoons all-purpose flour
5 cups 2% milk
3 cups shredded cheddar cheese
1 cup cubed Velveeta

Steps:

  • In a Dutch oven, cook bacon and onion over medium heat until onion is tender. Add the water, potatoes, carrots and bouillon; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Stir in corn and pepper. In a large bowl, whisk flour and milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses; cook and stir until melted.

Nutrition Facts : Calories 282 calories, Fat 16g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 644mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 2g fiber), Protein 12g protein.

CREAMY CHEESY CORN & POTATO CHOWDER



Creamy Cheesy Corn & Potato Chowder image

Hearty and delicious - a great recipe!

Provided by Tricia

Categories     Main     Meatless Main     Soup

Time 1h

Number Of Ingredients 15

2 tablespoons unsalted butter
3 small carrots, (diced)
1 large stalk celery, (diced)
1 large onion, (chopped)
2 cups low sodium chicken or vegetable broth
6 Yukon or butter potatoes, (peeled and chopped (about 1 ½ pounds))
1 tablespoon fresh thyme leaves, or 1 teaspoon dried
2 ¼ cups whole milk, (divided)
1 (15-ounce) can yellow corn, (drained (or 2 cups fresh or frozen))
½ teaspoon salt
1 tablespoon fresh parsley leaves, chopped (plus more for garnish)
1 pinch cayenne pepper (optional)
1 teaspoon fresh ground black pepper
2 tablespoons cornstarch or arrowroot
1 cup shredded cheese, plus more for garnish

Steps:

  • In a large pot or Dutch oven melt the butter over medium heat. Add the carrots, celery, and onions and saute for 3-5 minutes or until slightly tender. Add the broth, potatoes and thyme. Cook over medium heat for 15 minutes or until the potatoes are tender, and not mushy. Using a potato masher, spatula or large spoon, mash about ⅓ of the potatoes to thicken. Reduce the heat and stir in 2 cups of the milk, corn, salt, parsley, cayenne and black pepper.
  • In a small bowl whisk the remaining 1/4 cup milk with the cornstarch until blended. Slowly drizzle the cornstarch mixture into the soup. Heat slowly until thickened and bubbly. Remove from heat and slowly add 1 cup of grated cheese, until melted. Check the seasoning and add salt and pepper if needed. Serve immediately.
  • Garnish each serving with additional shredded cheese, a dollop of sour cream, parsley, chives and/or chopped bacon, if desired.

Nutrition Facts : Carbohydrate 43 g, Protein 9 g, Fat 8 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 19 mg, Sodium 291 mg, Fiber 5 g, Sugar 8 g, Calories 265 kcal, UnsaturatedFat 3 g, ServingSize 1 serving

CHEESY POTATO-CORN CHOWDER



Cheesy Potato-Corn Chowder image

From the BJ's Wholesale Club newsletter. "Soup lovers will adore this cheesy take on classic New England chowder. It's so rich and delicious, you'll want to make extra so you can serve it for supper on a chilly winter evening."

Provided by momofMandM

Categories     Chowders

Time 1h

Yield 12 serving(s)

Number Of Ingredients 10

7 medium yukon gold potatoes, cut into 1/2-inch cubes
1 (32 ounce) carton chicken broth
1 tablespoon garlic, roasted
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup all-purpose flour
1 cup milk
2 cups cracker barrel extra-sharp cheddar cheese, shredded
14 ounces whole kernel corn, drained
4 scallions, finely chopped

Steps:

  • In 5- quart Dutch oven, place potatoes; add just enough water to cover. Heat to boiling. Reduce heat; cover and simmer 10-15 minutes or until potatoes are very tender. Drain. Reserve 1 cup potatoes; return remaining potatoes to saucepan. In small bowl, mash reserved potatoes with fork; return to saucepan.
  • Stir in broth, garlic, salt and pepper. Heat to boiling. Reduce heat to medium; cook uncovered 2 minutes.
  • In small bowl, stir flour into milk with wire whisk until well mixed. Add milk mixture to potato mixture, stirring constantly. Cook over medium heat, stirring frequently, until mixture thickens and boils. Stir in cheese and corn until cheese is melted.
  • To serve, ladle chowder into bowls; top with scallions.

Nutrition Facts : Calories 226.9, Fat 9, SaturatedFat 5.3, Cholesterol 25.9, Sodium 613.3, Carbohydrate 27.2, Fiber 2.4, Sugar 2, Protein 10.7

EASY CHEESY CORN CHOWDER RECIPE



Easy Cheesy Corn Chowder Recipe image

This Easy Cheesy Corn Chowder is loaded with potatoes, sweet corn, creamed corn, bacon, and three kinds of cheese! 20 minute, 1 pot meal!

Provided by Jennifer Debth

Categories     Lunch     Main Dish     Soup

Time 25m

Number Of Ingredients 12

4 slices bacon
1/4 cup unsalted butter
1 (32 oz) bag frozen potatoes with peppers and onions
2 (15 oz) can sweet corn (UNDRAINED)
1 (15 oz) can creamed corn (UNDRAINED)
2 cups chicken broth
1 (8 oz) box Crystal Farms Wisconsin Original Cream Cheese
1 cup Crystal Farms Finely Shredded Wisconsin Extra Sharp Cheddar Cheese
1 cup Crystal Farms Shredded Wisconsin White Sharp Cheddar Cheese
1 teaspoon salt (more or less to taste)
1/2 teaspoon pepper
1/4 teaspoon Cayenne

Steps:

  • Cook bacon over medium heat in a large stockpot.
  • Once cooked, remove bacon, crumble, and set aside.
  • Melt butter in stockpot.
  • Once melted, add in potatoes.
  • Cook for 8 minutes, stirring occasionally.
  • Stir in corn and broth.
  • Bring mixture to a boil.
  • Boil until potatoes are tender, about 2 mins.
  • Reduce heat to low and stir in cheeses until melted.
  • Season with salt, pepper, cayenne.
  • Taste and re-season, if necessary, and serve!

Nutrition Facts : Calories 726 kcal, Carbohydrate 72 g, Protein 23 g, Fat 43 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 111 mg, Sodium 1365 mg, Fiber 6 g, Sugar 10 g, UnsaturatedFat 3 g, ServingSize 1 serving

LOADED CHEESY, BACON, CORN, AND POTATO CHOWDER



Loaded Cheesy, Bacon, Corn, and Potato Chowder image

Loaded with all the good stuff!! Bacon, cheese, and more! Hearty, comforting, fast, and easy! A dinnertime favorite that's perfect for busy nights!!

Provided by Averie Sunshine

Categories     Soup

Time 50m

Number Of Ingredients 17

12 ounces (3/4 of one pound) bacon, diced small
2 cups sweet Vidalia or yellow onions, peeled and diced small (about 1 medium/large onion)
1 cup carrots, peeled and diced small (about 2 large carrots)
1 cup celery, diced small (about 2 stalks)
4 garlic cloves, finely minced
1/4 cup all-purpose flour
32 ounces (4 cups) low-sodium chicken broth
4 cups milk, or as needed (I use Silk Unsweetened Cashewmilk)
2 1/2 cups Russet potatoes, peeled and diced into 1/4-inch cubes (about 2 extra-large potatoes)
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon salt, or to taste
1 teaspoon pepper, or to taste
pinch cayenne pepper, optional and to taste
2 cups corn (I used frozen and added it straight from the freezer)
8 ounces extra-sharp cheddar cheese (grate it yourself, pre-grated cheese in plastic bags is resistant to melting)
1/3 cup fresh flat-leaf parsley leaves, finely chopped

Steps:

  • To a large Dutch oven or stockpot, add the bacon and cook over medium-high heat until crisp, about 10 minutes; stir intermittently. Using a slotted spoon, remove bacon from pot and place on paper towels; set aside. Keep the bacon grease in the stockpot. You could drain some off if desired but I didn't because there are a lot of vegetables that need to sauté in it.
  • Add the onion, carrots, celery, and sauté for about 7 to 9 minutes, or until vegetables begin to soften. Stir intermittently.
  • Add the garlic and sauté for another 1 to 2 minutes.
  • Add the flour and whisk constantly until lightly browned, about 1 minute.
  • Add the chicken broth, milk, potatoes, thyme, oregano, salt, pepper, optional cayenne, and bring to a boil. Allow chowder to boil fairly rapidly for about 15 minutes or until potatoes are fork-tender; stir intermittently. At any time while the chowder is boiling, if the overall liquid level is lower than you like and the chowder is too thick, adding a cup of extra chicken broth (or milk or water) is okay. At the end you will adjust the seasoning levels.
  • After potatoes are soft, add the corn, and boil for 1 to 2 minutes to warm the corn through.
  • Reduce the heat to low, add most of the bacon bits (reserve about 1/4 cup for garnishing), and add the cheese slowly, and stir continuously until melted and combined.
  • Add the parsley and stir to combine.
  • Taste chowder and add salt to taste. It will vary based on how salty the brand of chicken broth used is, how salty the bacon and cheese are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.), garnish with bacon and cheese if desired, and serve immediately.

Nutrition Facts : Calories 636 calories, Carbohydrate 74 grams carbohydrates, Cholesterol 92 milligrams cholesterol, Fat 24 grams fat, Fiber 8 grams fiber, Protein 36 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 6790 grams sodium, Sugar 17 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

CHEESY POTATO AND CORN CHOWDER



Cheesy Potato and Corn Chowder image

Found this one on Allrecipes.com I am looking forward to trying it-sounds yummy! Could add some chicken to add to the recipe.

Provided by Mrs. Flick

Categories     Chowders

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 tablespoons margarine
1 cup chopped celery
1 cup chopped onion
2 (14 1/2 ounce) cans chicken broth
3 cups peeled and cubed potatoes
1 (15 ounce) can whole kernel corn
1 (4 ounce) can diced green chilies
1 (2 1/2 ounce) package country gravy mix
2 cups milk
1 cup shredded Velveeta Mexican cheese (processed cheese food)

Steps:

  • In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
  • 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 gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.

CHEESY POTATO AND CORN CHOWDER



Cheesy Potato and Corn Chowder image

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

Provided by Jackay

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 55m

Yield 7

Number Of Ingredients 10

2 tablespoons margarine
1 cup chopped celery
1 cup chopped onion
2 (14.5 ounce) cans chicken broth
3 cups peeled and cubed potatoes
1 (15 ounce) can whole kernel corn
1 (4 ounce) can diced green chiles
1 (2.5 ounce) package country style gravy mix
2 cups milk
1 cup shredded Mexican-style processed cheese food

Steps:

  • In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
  • 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 gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.

Nutrition Facts : Calories 289.3 calories, Carbohydrate 37.8 g, Cholesterol 23.3 mg, Fat 11.8 g, Fiber 4.4 g, Protein 11.3 g, SaturatedFat 5.4 g, Sodium 1020.8 mg, Sugar 11 g

CHEESY CORN CHOWDER



Cheesy Corn Chowder image

Provided by Gina Marie Miraglia Eriquez

Categories     Soup/Stew     Milk/Cream     Cheese     Dairy     Potato     Kid-Friendly     Cheddar     Corn     Winter     Potluck     Simmer     Gourmet     Small Plates

Yield Makes 12 to 16 servings

Number Of Ingredients 17

6 bacon slices, finely chopped
1 large sweet onion, finely chopped
3 large carrots, cut into 1/4-inch dice
3 celery ribs, cut into 1/4-inch dice
1 red bell pepper, cut into 1/4-inch dice
3/4 pound Yukon gold potatoes, peeled and cut into 1/4-inch dice
3/4 pound sweet potato, peeled and cut into 1/4-inch dice
4 cups reduced-sodium chicken broth
4 cups water
3 cups fresh corn kernels (cut from about 4 ears) or 1 1/2 pounds (24 ounces) frozen corn kernels (not thawed)
2 cups heavy cream
8 ounces extra-sharp Cheddar, coarsely grated (3 cups)
1 1/2 teaspoons salt
1 teaspoon black pepper
1/2 cup finely chopped fresh basil or parsley
Finely chopped fresh chives or scallions (optional)
Paprika (optional)

Steps:

  • Cook bacon in a 6- to 8-quart heavy pot over medium heat, stirring frequently, until crisp, about 5 minutes. Transfer with a slotted spoon to a small bowl.
  • Pour off all but 2 tablespoons bacon fat. Add onion, carrots, celery, and bell pepper to pot and cook, stirring, until onion is softened, 10 to 12 minutes.
  • Add Yukon gold and sweet potatoes, broth, and water, and simmer, covered, until potatoes are just tender, about 15 minutes. Add corn and cream and simmer, uncovered, 10 minutes.
  • Remove pot from heat, then stir in cheese until melted. Season soup with salt and pepper and stir in bacon and basil. Garnish with fresh chives, scallions, or paprika (if desired).

POTATO, CHEDDAR & CORN CHOWDER



Potato, Cheddar & Corn Chowder image

Start off the day right with delicious dairy. Get creative with Cabot & enjoy our cheesy potato corn chowder recipe. Learn how to make this tasty treat!

Provided by Cabot Creamery

Number Of Ingredients 5

4 pounds white potatoes
peeled and cut into pieces1 large yellow onion
peeled and thinly sliced2 (14.75-ounce) cans creamed corn8 ounces Cabot Extra Sharp Cheddar
grated (about 2 cups)1½ teaspoons dried minced garlicSalt and ground black pepper to tasteAbout 1 cup heavy cream
depending on desired thickness

Steps:

  • MAKE 4-6 main course servings by combining the potatoes and onions in a large pot and add enough water to just cover. Bring to a boil and cook until the potatoes are tender. MASH the potatoes (do not drain), leaving some lumps. Add the cans of creamed corn, Cabot Extra Sharp cheddar and dried minced garlic. PLACE over low heat and stir until cheese is melted and blended in. Generously season with salt and pepper and add enough heavy cream to make the soup the consistency and thickness you desire. Enjoy!

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CHEESY POTATO AND CORN CHOWDER. Comfort food . . . hot and tasty for those cold winter days. Provided by Jackay. Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes. Time 55m. Yield 7. Number Of Ingredients 10. Ingredients; 2 tablespoons margarine: 1 cup chopped celery: 1 cup chopped onion: 2 (14.5 ounce) cans …
From tfrecipes.com


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