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VELVEETA - Cheesy Corn Chowder
Nb persons: 0
Yield: 15 servings (3-3/4 quarts)
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| Cheesy Corn Chowder Taste of Home MAKES: 15 servings 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 | all-purpose flour |
| 5 cups 2% | milk |
| 3 cups (12 ounces) | shredded cheddar cheese |
| 1 cup | cubed process cheese, (Velveeta) |
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Directions
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.
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).
Originally published as Cheesy Corn Chowder in Taste of Home June/July 2008
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