Cheesy Potato Corn Chowder |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 3 |
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Creamy soup Ingredients:
1 tablespoon butter |
1/4 onion, chopped |
1/2 russet potato, peeled, cut into 1/2-inch cubes |
5 pieces canadian bacon, chopped |
1 cup milk, heated in microwave for one minute |
3/4 cup cream-style corn |
1/2 cup frozen corn kernels, heated in microwave for 30 seconds |
1/4 teaspoon dried thyme |
Directions:
1. 1. Melt butter in a medium saucepan over medium heat. Add onion and cook until tender, about 3 minutes, stirring occasionally.
2. 2. Increase heat to medium high and add potato and chopped Canadian bacon. Sauté until the potatoes start to brown and are tender, about 3-5 minutes.
3. 3. Add milk and stir continuously.
4. 4. When milk boils, add creamed corn, corn kernels and thyme to soup and simmer until heated through.
5. 5. Add shredded cheese 1/4 cup at a time and stir until the cheese is melted.
6. 6. Season with salt and pepper as desired.
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