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 Recipe


In a large pot combine:

  • 4 cups chicken stock (or 4 cups water with bouillon paste or cubes to taste)
  • 4 cups chopped, peeled Yukon Gold potatoes
  • 1 minced onion
  • ½ cup finely chopped celery

Cook, covered, over medium heat for 30 minutes or until potatoes are tender, adding a little more water if necessary. Then add:

  • 3 tbsp butter
  • 2 cups finely chopped ham
  • cups corn kernels (leftover corn on the cob is great for this!)
  • 2 cans cream of chicken soup
  • cups extra-sharp cheddar cheese

Let simmer on very low for another 45 minutes to an hour to thicken, stirring occasionally.Just before serving, add:

  • 8 ounces sour cream
  • Salt and pepper, to taste

Stir well and serve. Serves 8–10.

    Author: Karen Ehman

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