Corny Cheese Chowder Recipe

Name: Corny Cheese Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 c. boiling water; 1 c. diced potatoes; 1/2 c. sliced carrots; 1/2 c. sliced celery; 1/4 c. chopped green onion; 1 can whole kernel corn with liquid (11 oz.); 1 tsp. chicken bouillon cubes; 1/4 tsp. white pepper; 1 tsp. salt; 1/4 c. flour; 1/4 c. butter or margarine; 2 c. milk; 2 c. Cheddar cheese, shredded (8 oz.)

Servings: persons

2 c. boiling water
1 c. diced potatoes
1/2 c. sliced carrots
1/2 c. sliced celery
1/4 c. chopped green onion
1 can whole kernel corn with liquid (11 oz.)
1 tsp. chicken bouillon cubes
1/4 tsp. white pepper
1 tsp. salt
1/4 c. flour
1/4 c. butter or margarine
2 c. milk
2 c. Cheddar cheese, shredded (8 oz.)

1
In covered saucepan, simmer vegetables (except corn) in water with bouillon, salt and pepper 10 minutes or until tender.
2
Do not drain.
3
Set aside.
4
In a large saucepan, melt butter.
5
Stir in flour; cook about 1 minute, stirring constantly.
6
Then add milk and heat to boiling, stirring constantly, until thickened.
7
Reduce heat and add cheese; stir until melted.
8
Add undrained vegetables and corn with liquid.
9
Heat thoroughly, but do not boil.

No nutrition data on file — estimate from the ingredient list.

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 13 ingredients. The key ingredients include: 2 c. boiling water, 1 c. diced potatoes, 1/2 c. sliced carrots, 1/2 c. sliced celery, and more.

Yes, Corny Cheese 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.

Corny Cheese Chowder

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