CAJUN CORN CHOWDER
I used to work at an Old Country Buffet restaurant and this is my version of their Corn Chowder. The cheez whiz really is the secret ingredient. This recipe makes a lot of soup, but I have never been able to make less.
Provided by Jenn McGowan
Categories Chowders
Time 1h
Yield 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Melt the butter in the bottom of at least a 12 quart stock pot.
- Add onion and cook until translucent.
- Add flour to make a roux and cook for 3 minutes.
- Add chicken stock, mix until smooth.
- Add cheez whiz, stir until smooth.
- Add the potatoes, potato water, ham, both kinds of corn, the milk and the raw macaroni.
- Be sure to stir so that the noodles don't stick to the bottom and burn.
- When noodles are cooked and soup is nice and thick, (add more milk or chicken stock if it thickens too much) add cajun spices to your liking.
Nutrition Facts : Calories 417.4, Fat 15.6, SaturatedFat 8.2, Cholesterol 56.7, Sodium 814.4, Carbohydrate 54, Fiber 3.9, Sugar 5.9, Protein 18.1
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