cheddar corn chowder soup

cheddar corn chowder soup


  • 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


  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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