Cheese and Corn Chowder Recipe

Name: Cheese and Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 potatoes, peel and chop; 2 teaspoons chicken bouillon granules; 1 dash black pepper; 10 ounces corn, frozen whole kernel; 6 ounces American cheese, shredded; 1 cup water; ⅛ teaspoon red pepper, Ground; 3 cups milk; 2 tablespoons flour; 1 tablespoon parsley, snipped

Servings: persons

3 potatoes, peel and chop
2 teaspoons chicken bouillon granules
1 dash black pepper
10 ounces corn, frozen whole kernel
6 ounces American cheese, shredded
1 cup water
⅛ teaspoon red pepper, Ground
3 cups milk
2 tablespoons flour
1 tablespoon parsley, snipped

1
In a large saucepan combine chopped potatoes, water, bouillon granules, ground red pepper, and black pepper.
2
Bring to boilin g; reduce heat.
3
Cover and simmer about 10 minutes or till potatoes are just tender, stirring occasionally.
4
Stir in 2 1/2 cups of the milk and the corn.
5
In a small bowl stir together remaining 1/2 cup milk and flour; stir into potato mixture.
6
Cook and stir over medium heat till slightly thickened and bubbly.
7
Cook and stir for 1 minute more.
8
Add cheese; stir till melted.
9
Spoon into 4 soup bowls.
10
Top each serving with parsley.

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 potatoes, peel and chop, 2 teaspoons chicken bouillon granules, 1 dash black pepper, 10 ounces corn, frozen whole kernel, and more.

Yes, Cheese and Corn Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheese and Corn Chowder

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