Save on Pinterest

Colby Corn Chowder

"This comforting, cheesy soup is perfect for a cold winter's night-and it doesn't have to simmer for hours," jots Darlene Drane from Fayette, Missouri. "The creamed corn adds a nice touch of sweetness. My family enjoys it with dill pickle spears and crusty fresh-from-the-oven bread."
  • Total Time
    Prep: 10 min. Cook: 25 min.
  • Makes
    12-14 servings (about 3 quarts)

Ingredients

  • 6 large potatoes, peeled and cubed
  • 1 teaspoon salt
  • 1 large onion, chopped
  • 1/4 cup butter, cubed
  • 2 cans (14-3/4 ounces each) cream-style corn
  • 4 bacon strips, cooked and crumbled
  • 3 cups milk
  • 8 ounces Colby cheese, cubed

Directions

  • Place potatoes in a Dutch oven or large soup kettle; sprinkle with salt and cover with water. Bring to a boil. Reduce heat; cover and simmer until potatoes are tender.
  • Meanwhile, in a large skillet, saute onion in butter until tender. Stir in corn and bacon; heat through. Drain potatoes. Add milk; heat through. Stir in corn mixture and cheese. Serve immediately.
Nutrition Facts
1 cup: 286 calories, 11g fat (7g saturated fat), 33mg cholesterol, 449mg sodium, 38g carbohydrate (7g sugars, 3g fiber), 10g protein.

Recommended Video