recipes

cheddar corn chowder soup

cheddar corn chowder soup
garlic-cheddar-corn-chowder
recipe time
60 min
recipe difficulty
hard
servings

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this recipe

values per serving

Nutrition information is estimated using Dietz & Watson products and standard ingredient values, and does not include fruits, vegetables, herbs, or spices. Actual nutrition may vary based on ingredients and portion sizes.
  • Protein per serving

    24.8g
  • Carbs per serving

    8.8g
  • Calories per serving

    549

ingredients

  • 8 oz cooked Dietz & Watson Bacon, chopped
  • 8 oz Dietz & Watson Roasted Garlic Cheddar Cheese shredded or diced
  • 1 can (10¾ ounce) of condensed cream of chicken soup
  • 1 cup half and half
  • 1 cup low sodium chicken stock
  • 2 large white boiling potatoes (2 cups), peeled and cubed 1/2-inch
  • 1 cup chopped yellow onions
  • 2 cups corn frozen

directions

  1. In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes
  2. Remove the bacon, cool and crumble
  3. Reduce the heat to medium, add the onions and butter, and cook for 10 minutes, until the onions are translucent
  4. Add the chicken stock, half and half, cream of chicken soup and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender
  5. Add the corn, 2/3 of the bacon and garlic cheddar to the soup. Cook for 5 more minutes, until the cheese is melted
  6. Season to taste with salt and pepper
  7. Serve hot with a garnish of crumbled bacon

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