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Iowa Sweet Corn Cheesy Chowder
home :: des moines cooks :: In the Kitchen With OCTOBER/NOVEMBER 2019

Iowa Sweet Corn Cheesy Chowder


6 bacon strips, chopped
¾ cup chopped sweet onion
2½ cups water
2½ cups peeled and cubed potatoes
2 cups sliced fresh carrots
2 teaspoons chicken bouillon granules
4 cups fresh sweet corn kernels
½ teaspoon black pepper
7 tablespoons all-purpose flour
5 cups milk
1 cup shredded cheddar cheese
3 cups cubed processed cheese (such as Velveeta)
Tortilla chips or strips

In a Dutch oven cook bacon and onion over medium until onion is tender. Add water, potatoes, carrots, and bouillon; bring to boiling.

Reduce heat; cover and simmer 15 to 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 boiling; cook and stir 2 minutes or until thickened.

Reduce heat. Add cheeses; cook until cheeses are melted. Serve with tortilla chips or garnish with tortilla strips. Makes about 15 servings. Recipe from DeeDee Kennedy of Des Moines.

*See more recipes in our soups collection

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