Skip to main content New<> this month
Get the Allrecipes magazine
Cheesy Potato and Corn Chowder
February 21, 2007

This is DELICIOUS. It looks unassuming but it has a bite to it. This recipe makes a ton, so be careful. I doubled the recipe so that I could have leftovers, but I would have had plenty of leftovers with the original. I made a few changes. I thinly sliced 8oz of bacon and cooked it in the soup pot with a little olive oil until crispy. I removed the bacon and set it aside. (Use it as a garnish later!) Then, I added the butter and the onions and celery. You could leave out the olive oil, but olive oil has a much higher burning point and adds some stability as well as some nice flavor. Other than that, I added two cups of diced carrots to the potatoes, subbed half of the milk with half-and-half, 1 can of corn and 2 cans of cream-style corn, and I used 1 cup Pepper Jack (instead of chiles or velveeta, yuck!) and 1 cup of Mex-mix cheese. I also added some shredded, cooked chicken in with the cheese. Be careful with the spices. I tasted it when I checked the potatoes and it was a little bland. The Jack will add the kick it needs, so don't worry. I used low sodium, low fat chicken broth because I cook for people with different preferences in saltiness. If you use low sodium broth, you WILL need to add salt. A few notes: Don't use the gravy that has 'sausage bits' unless you're using a slow-cooker-it takes them a while to reconstitute. This recipe freezes very nicely. Defrost in the fridge the day before eating. It separates some before it freezes so reheat it on the stove

  1. 1012 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars