Cheesy Corn Chowder

Name: Cheesy Corn Chowder
Ingredients: 4 tablespoons butter; 6 tablespoons onions, chopped; 1 cup celery, diced; 2 1/2 cups hot water; 6 medium potatoes, peeled and cubed; 3 cups frozen corn; 2 teaspoons salt; pepper; 3 tablespoons flour; 1 quart half-and-half cream; 1 cup monterey jack cheese, grated; 6 pieces bacon, cooked to very crispy, crumbled; 1 tablespoon parsley

13 ingredients

14 steps

Ingredients

4 tablespoons butter
6 tablespoons onions, chopped
1 cup celery, diced
2 1/2 cups hot water
6 medium potatoes, peeled and cubed
3 cups frozen corn
2 teaspoons salt
pepper
3 tablespoons flour
1 quart half-and-half cream
1 cup monterey jack cheese, grated
6 pieces bacon, cooked to very crispy, crumbled
1 tablespoon parsley

Directions

1

On medium heat, melt butter and simmer onion and celery until soft, but not brown (about 5 minutes).
2

Add water, potato, corn and seasonings.
3

Cover and simmer for 30 minutes.
4

or until potatoes are barely tender.
5

Whisk flour into 1 cup of half-n-half and stir into soup.
6

Let thicken.
7

Add remaining half-n-half.
8

REDUCE HEAT to Low.
9

Stir in cheese, parsley, and crumbled bacon until cheese is melted.
10

Simmer for about 15 minutes.
11

,stirring on occasion until the soup has thickened to a creamy consistency.
12

Add additional salt and pepper to taste as needed.
13

Simmer additional 5 to 10 minute.
14

Serve Hot.