Cheesy Corn Chowder
This is our family’s favorite from-scratch soup. Loaded with Yukon Gold potatoes, crisp corn kernels, and diced ham, when I make it, my kids—and their friends—come running. Serve with a crusty, whole-grain bread.
Cheesy Corn Chowder
Print RecipeIngredients
- 4 cups chicken stock (or 4 cups water with bouillon paste or cubes to taste)
- 4 cups Yukon Gold potatoes, peeled and chopped
- ½ cup celery, finely chopped
- 1 medium onion, minced
- 3 tablespoons butter
- 2 cups cooked bacon or ham, finely chopped
- 1½ cups corn kernels (leftover corn on the cob is great for this!)
- 1 14-ounce can cream style corn
- 2 10.5-ounce cans cream of chicken soup
- 1½ cups extra-sharp cheddar cheese
- 8 ounces sour cream
- Salt and pepper, to taste
Instructions
- In a large soup pot, combine the stock, potatoes, celery, and onions.
- Cook over medium heat, covered, for 30 minutes or until potatoes are tender, adding a little water if necessary.
- Add the butter, bacon, corn, cream style corn, cream of chicken soup, and cheddar cheese. Reduce heat to low and simmer, uncovered for about 45 minutes, stirring occasionally.
- Stir in sour cream, salt, and pepper until well blended. Simmer for 5 more minutes and serve.
Servings: 8
If you enjoyed this recipe, you can find more like it in my cookbook “Come and Get It!” Available on Amazon.
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