Corn and Cheese Chowder

This is all that was left tonight of a large pot of delicious chowder

A houseful of guests this weekend! Tonight I remembered an old favorite and decided to make it again. It was as delicious as I remembered it, and so easy to make. This soup is thick and rich, a perfect meal for a cold Sunday evening. We accompanied it with pumpernickel bread and spinach dip.

I tend to not be exact with proportions when cooking, so all of these ingredients can be considered "abouts." Adjust to suit your own taste.

One quart (32 oz) of canned or frozen corn
16 oz of chicken broth, or 2 chicken boullion cubes and 1 pint water
1 cup water

Bring corn, water and broth to a boil. Then add:

1-2 cups chopped celery
1 cup chopped onion
4 cups potatoes, cut into 1" pieces
1 tsp dried chopped garlic, or 1 clove of garlic, chopped
1/2 tsp crushed red pepper
1/2 tsp ground black pepper
1 tsp salt

Simmer until the vegetables are soft. Then add:


1 quart of milk (I use 2%)
1 or 2 cups grated cheddar cheese

Stir until the cheese is melted and the soup is hot all through.

This recipe made enough for 4 men with healthy, outside-all-day appetites, 2 women and 2 children, with about a quart left over to enjoy tomorrow for lunch.