Name: Cheese and Corn Chowder
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Yield: Makes: 8 Servings
Cuisine: United States
Ingredients: 1½ cup shredded cheddar cheese; ¾ cup water; 15-oz. can cream-style corn; ½ cup chopped onions; 1½ cups sliced carrots; 1½ cups chopped celery; 1 tsp. salt; ½ tsp. pepper; 3 cups milk; 15¼-oz. can whole-kernel corn, drained

Preparation info

Makes:
8
Servings

Difficulty
Easy
Ready in
6 hr

Appears in

Fix-It and Forget-It Big Cookbook

By Phyllis Pellman Good

Published 2008

About

Loretta Krahn Mt. Lake, MN

Ingredients

¾ cup water
½ cup chopped onions
1½ cups

Americas
United States
Gluten-free
Vegetarian
Soup

Method

Combine water, onions, carrots, celery, salt, and pepper in slow cooker.
Cover. Cook on High 4–6 hours.
Add corn, milk, and cheese. Heat on High 1 hour, and then turn to Low until you are ready to eat.

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of