Cheesy Corn Chowder Recipe
Ingredients
| Bacon strips | 6 , chopped | |
| 3/4 cup chopped sweet onion | ||
| Water | 1/2 Cup (16 tbs) | |
| Potatoes | 1/2 Cup (16 tbs), peeled | |
| Carrots | 2 Cup (16 tbs), sliced | |
| 2 teaspoons chicken bouillon granules | ||
| White corn | 3 Can (10oz), drained | |
| Pepper | 1/2 Teaspoon | |
| All purpose flour | 7 Tablespoon | |
| Milk | 5 Cup (16 tbs) | |
| Shredded Cheddar cheese | 3 Cup (16 tbs) | |
| Velveeta cheese | 1 Cup (16 tbs), Processed | |
Directions
In a Dutch oven, cook bacon and onion over medium heat until onion is tender.
Add water, potatoes, carrots and bouillon; bring to a boil.
Reduce the 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 cheeses are melted.
Add water, potatoes, carrots and bouillon; bring to a boil.
Reduce the 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 cheeses are melted.
Chef
