CHEESY CORN CHOWDER
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 cheeses are melted. Yield: 15 servings (3-3/4 quarts).
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #soups-stews #vegetables #american #fall #winter #chowders #dietary #seasonal #low-calorie #low-in-something #corn #presentation #served-hot #4-hours-or-less
You'll also love
