I’ve had this chowder recipe for more than 30 years, and the whole family really enjoys its cheesy corn taste. It makes a big pot—definitely enough for seconds.
—LOLA COMER MARYSVILLE, WA
PREP: 30 MIN. • COOK: 30 MIN. • MAKES: 15 SERVINGS (3 3/4 QUARTS)
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 shredded cheddar cheese
1 cup cubed process cheese (Velveeta)
1. In a Dutch oven, cook bacon and onion over medium heat until the 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 the potatoes are tender.
2. Stir in corn and pepper. In a large bowl, whisk flour and milk until smooth; add to the soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses; cook and stir until melted.