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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 15 |
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I've had this chowder recipe for 30 years, and the whole family really enjoys its cheesy corn taste. It makes a big pot Ingredients:
6 bacon strips, chopped |
3/4 cup chopped sweet onion |
2-1/2 cups water |
2-1/2 cups cubed peeled potatoes |
2 cups sliced fresh carrots |
2 teaspoons chicken bouillon granules |
3 cans (11 ounces each) gold and white corn, drained |
1/2 teaspoon pepper |
7 tablespoons king arthur unbleached all-purpose flour |
5 cups 2% milk |
3 cups (12 ounces) shredded cheddar cheese |
1 cup cubed process cheese (velveeta) |
Directions:
1. 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.
2. 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. Yield: 15 servings (3-3/4 quarts).
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