Cheesy Potato Chowder
This cheesy potato chowder is creamy, easy, and so tasty! It's made from scratch, packed with vegetables, and comes together in just 30 minutes.
Ingredients
- 6 medium potatoes
- 2-3 large carrots
- 1 celery stalk washed
- 4 cups water see note
- 3 teaspoons chicken bouillon see note
- 4 ounces cream cheese room temperature
- 1 cup grated cheddar cheese see note
- 1 cup frozen corn
- salt & black pepper to taste
- ¼ cup chopped green onions
- ¼ cup cooked, chopped bacon optional, see note
Instructions
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Wash and peel potatoes and carrots. Dice potatoes, carrots and celery into ½-inch pieces.
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Add vegetable to a medium saucepan. Cover with water and add chicken bouillon. Simmer over medium high heat for 10 to 15 minutes until vegetables are tender.
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When vegetables are tender enough that they can be pierced easily with a fork, they are ready. Puree with an immersion blender until desired consistency is achieved (see note). Soup can also be blended in batches in a regular blender or even mashed with a potato masher.
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Return soup to heat. Chop cream cheese into ½-inch pieces and add it and cheddar cheese to soup, stirring until melted. Add frozen corn and stir until heated through. Taste and add additional salt and pepper to taste.
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Serve soup garnished with green onions and chopped bacon, if desired.
Recipe Notes
1. In this soup I use this homemade chicken bouillon substitute. You can also substitute 1 quart low sodium chicken broth in place of the water and chicken bouillon.
2. My preferred type of cheddar cheese in this soup is sharp or extra sharp.
3. I like the soup a creamy consistency with a few smaller pieces of potatoes and vegetables, but you can puree the soup to whatever consistency you like.
4. I prefer the bacon cooked quite crispy. It gives a nice little crunch that pairs well with the smooth, creamy soup.