Cajun Corn Chowder

Name: Cajun Corn Chowder
Ingredients: 3 tablespoons butter; 1 medium onion, chopped; 3 tablespoons flour; 1 - 1 1/2 cup chicken broth; 1 cup Cheez Whiz; 4 -6 par cooked cubed potatoes (reserve 1 cup of potato water); 2 cups cubed cooked ham; 1 (14 ounce) can canned corn niblets, with liquid; 2 (14 ounce) cans creamed corn; 4 cups milk; 1/2 lb tubetti or 1/2 lb elbow macaroni; cajun spices

12 ingredients

8 steps

Ingredients

3 tablespoons butter
1 medium onion, chopped
3 tablespoons flour
1 - 1 1/2 cup chicken broth
1 cup Cheez Whiz
4 -6 par cooked cubed potatoes (reserve 1 cup of potato water)
2 cups cubed cooked ham
1 (14 ounce) can canned corn niblets, with liquid
2 (14 ounce) cans creamed corn
4 cups milk
1/2 lb tubetti or 1/2 lb elbow macaroni
cajun spices

Directions

1

Melt the butter in the bottom of at least a 12 quart stock pot.
2

Add onion and cook until translucent.
3

Add flour to make a roux and cook for 3 minutes.
4

Add chicken stock, mix until smooth.
5

Add cheez whiz, stir until smooth.
6

Add the potatoes, potato water, ham, both kinds of corn, the milk and the raw macaroni.
7

Be sure to stir so that the noodles don't stick to the bottom and burn.
8

When noodles are cooked and soup is nice and thick, (add more milk or chicken stock if it thickens too much) add cajun spices to your liking.