Best Vickis Favorite Cheesy Corn Chowder Recipes

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 melted.

CHEESY CORN CHOWDER

Steps:

• Melt butter. Add onion, potato, bay leaf, cumin and sage. Cook stirring for about 5 minutes.
• Blend in flour and then whisk in stock and cream. Bring to a boil and reduce heat and simmer 30 minutes, stirring often.
• Add corn, parsley, onions, nutmeg, and wine. Simmer for another 5 minutes until heated through. Remove bay leaf. Stir in cheese and heat until melted (DO NOT BOIL). Garnish with bacon bits.

CORN AND CHEESE CHOWDER

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 CORN CHOWDER

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).

CHEESY CORN CHOWDER

Steps:

• On medium heat, melt butter and simmer onion and celery until soft, but not brown (about 5 minutes).
• Add water, potato, corn and seasonings.
• Cover and simmer for 30 minutes.
• or until potatoes are barely tender.
• Whisk flour into 1 cup of half-n-half and stir into soup.
• Let thicken.
• Add remaining half-n-half.
• REDUCE HEAT to Low.
• Stir in cheese, parsley, and crumbled bacon until cheese is melted.
• Simmer for about 15 minutes.
• ,stirring on occasion until the soup has thickened to a creamy consistency.
• Add additional salt and pepper to taste as needed.
• Simmer additional 5 to 10 minute.
• Serve Hot.

CHEESY CHICKEN CORN CHOWDER

Steps:

• In large saucepan, combine chicken breast, onion and celery with 1/2 cup water.
• Bring to a boil and reduce heat.
• Cover and simmer 15-20 minutes.
• Remove chicken. When cool enough to handle, dice or shred the meat.
• Return meat to broth.
• Stir in remaining ingredients.
• Cook, covered, for 10 minutes.

CORN CHOWDER - FAST AND GREAT

Steps:

• In a large pot over medium heat, cook and stir the bacon until crisp, about 10 minutes. Drain off grease, leaving about 1 tablespoon in the pot. Break the bacon into pieces in the pot.
• Place the onion in the pot, and cook until transparent, about 5 minutes. Mix in the potatoes, and cook until they begin to turn translucent, about 10 minutes more. Stir in the chicken broth, and season with oregano, salt and pepper. Bring to a boil over high heat, then cover, and simmer over low heat until the potatoes are soft, about 30 minutes. Pour in the cream-style corn and whole kernel corn, and cook for 10 more minutes.
• Stir in the cream, Monterey Jack cheese, and Cheddar cheese over low heat until the soup is hot and the cheeses have melted. Do not boil. Remove from the heat, and serve.

SOUTHWESTERN CHEESY CORN CHOWDER

Steps:

• Cut all vegetables to size-- I cut all of mine into approximately 1/2" pieces-- I found that it reduced the cooking time for them all to be similar in size.
• In soup pot, melt 2 T butter and brown the ground turkey.
• Add garlic& sauté until done.
• Add onions, green& red peppers, and zucchini-- sauté a few minutes until vegetables are limp.
• Stir in 1 T butter& flour.
• Add chicken stock, peas, corn, potatoes, sweet potatoes, salt, sage, chipotle peppers, adobo sauce,& black pepper.
• Bring to boil-- Reduce heat to simmer.
• Cover & let cook until all vegetables are tender, (approx 25 minutes).
• Ladle 2 cups of soup into mixing bowl-- SLOWLY stir in the half & half to prevent it from separating.
• Pour it SLOWLY back into soup pot, stirring frequently.
• Add both cheeses-- stir until cheese is melted and chowder is thickened.
• Taste & adjust salt/pepper if needed.

VICKI'S FAVORITE CHEESY CORN CHOWDER

Steps:

• 1. Melt butter in a large soup pot
• 2. Add onion and celery. Cook about 5 minutes until onion is clear.
• 3. Stir in chicken broth, garlic and potatoes. Bring mixture to a boil. Reduce heat and simmer, covered for 20 minutes.
• 4. Add in corn.
• 5. Remove 4 cups of soup and puree in blender. Return puree to pot with remaining soup. Or use an immersion blender to thicken about half of the soup in the pot.
• 6. Stir in milk, cheese and bacon. Simmer 10 minutes, stirring occasionally.
• 7. Garnish with additional shredded cheese, if desired.
• 8. Enjoy!