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cheesy potato corn chowder

jeanneben avatar
Recipe by
Jeanne Benavidez
@jeanneben
Odessa, TX

I have always loved potato soup and this is just another way to enjoy it. This delicious, filling dish is great on a cold wintery day. It is great served in individual bread bowls and topped with a dollop of sour cream, sprinkled with shredded cheese and chopped green onions or chives. Such a comfort food when you need something to warm your insides. It's even better the next day after the flavors meld. I haven't taken pictures yet but feel free to add your own pictures if you decide to try the recipe. Enjoy!!

yield 8 serving(s)
prep time 45 Min
cook time 15 Min
method Stove Top

Ingredients For cheesy potato corn chowder

  • 1 lb
    ground beef
  • salt and pepper to season beef
  • 1 md
    onion, chopped
  • 2 stalk
    (ribs) celery, chopped
  • 1
    green or red bell pepper, seeded and chopped
  • 1 tsp
    dried basil
  • 1 tsp
    dried parsley flakes
  • 1 - 2 clove
    garlic, minced
  • 5 Tbsp
    butter, divided
  • 4 c
    chicken broth
  • 2 - 3 lg
    potatoes, diced (peeled or unpeeled, your choice)
  • 1 pkg
    (16 oz) frozen whole kernel corn, thawed
  • 3 Tbsp
    all purpose flour
  • 2 c
    processed cheese (velveeta) cubed
  • 1 1/2 c
    milk
  • 1 tsp
    salt
  • 1 tsp
    black pepper

How To Make cheesy potato corn chowder

  • 1
    In a medium-sized, non-stick skillet, brown the beef seasoned with salt and pepper, drain and set aside.
  • 2
    In a 3-quart soup pot, sauté the onion, celery, bell pepper, basil, parsley and garlic in 2 tablespoon butter until vegetables are tender, about 10 minutes.
  • 3
    Add the chicken broth, potatoes, browned ground beef and corn to the soup pot. Add more chicken broth or water to cover the vegetables if necessary. Bring to a boil, reduce heat and cover. Simmer for 12-15 minutes or until potatoes are fork tender.
  • 4
    Meanwhile, in the non-stick skillet, melt the remaining butter. Add the flour, stir and cook for 3-5 minutes until bubbly. This will help thicken the soup stock.
  • 5
    Add butter-flour mixture to the soup pot, stir well and bring to a boil. Cook and stir for 2-3 minutes.
  • 6
    Reduce the heat to low and stir in the cheese, milk, salt and pepper, stirring until cheese melts.
  • 7
    Remove from the heat and serve immediately. Great served in a nice bread bowl and garnished with sour cream, chopped green onions or chives.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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