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Secrets of Soup - Cheese Corn Chowder Recipe

There are times in our lives that we need simple, fast comfort food. This recipe for cheese corn chowder fits the bill perfectly. Dinner is ready in a flash, with a minimum of work, and it's a one-pot meal, so clean-up is fast and easy. And this tasty chowder is a real money saver.

Makes 4 servings


1/2 cup water

2 cups diced potatoes

1 medium carrot, sliced

1 cup celery, chopped

1 teaspoon salt

1/4 teaspoon pepper

2 cans cream-style corn

1-1/2 cups milk

2/3 cup grated cheddar cheese

What to Do:

Combine water, potatoes, carrots, celery, salt, and pepper in a large saucepan. Heat to a boil, then reduce heat, cover and simmer 10 minutes. Add corn and simmer another 5 minutes. Stir in milk. Gradually add cheese and stir until cheese is melted and chowder is heated through, but do not bring to a boil.

The above chowder recipe is extremely economical. As I have looked at other recipes, I have come across some wonderful additions that can add to the cost, but will provide variety and extra flavor:

Because my family is nuts about garlic, I almost always add a good measure of it to this recipe. Mince 1-3 cloves of garlic and add to the mixture with the corn.

Many chowders include bacon. That sounds like a real winner to me. Add about 1/4 cup cooked and crumbled bacon when you stir in the milk.

Using chicken broth or ham broth instead of water gives the finished product a more complex flavor. As an alternative, add a teaspoon or so of soup base or bouillon to the water.

One very popular recipe uses a packet of powdered country-style gravy mix. Stir it into the milk before adding to the pot.

Of course onions are always appropriate at our house. Saute 1/2 to 1 cup of onions in a bit of butter or olive oil as your very first step, then add water, potatoes, carrots, celery and seasonings and proceed as usual.

Sit back and relax. Dinner is almost ready.

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