Potato Corn Chowder

20 Nov

I came across this recipe in a magazine many years ago.  It is a Kraft foods recipe but I have changed it around as I tend to do and has been a family and friends favorite especially when it starts to get chilly out.  This chowder is so easy to throw together and I love to serve it with a cheesy bread made with Bisquick for dipping into the chowder.  It also fills the family up so they don’t eat as much chowder to have some leftovers!  I love to use the multi-colored fingerling potatoes to give this added color.

Inspired from Kraft’s Sassy Potato Corn Chowder

    • 3 cups cubed  potatoes ( about 1-1/4 lb.)
    • 2 (13 3/4 ounce) cans chicken broth or water and 4 chicken bouillon cubes
    • 1 (15 ounce) can whole kernel corn
    • 1/2 cup chopped onions
    • 2 tablespoons flour
    • 1/2 cup light dressing Miracle Whip light or mayonnaise
    • 2 cups 2% low-fat milk
    • 1/3 chunk Velveeta cheese from the 2 lb box cubed
    • 1 teaspoon Cajun seasoning
    • toppings : sour cream, bacon bits, cheddar cheese and green onion


Cook potatoes, broth, corn,and  onion. Bring to a boil. Reduce heat to low; simmer 15 minutes or until potatoes are tender.

Mix dressing or mayo and flour in medium bowl. Stir in milk. Add to potato mixture. Cook 3 to 5 minutes or until thoroughly heated, stirring occasionally.

Add cubed Velveeta and seasoning until melted.  Remove from heat for a few minutes to let the cheese thicken the chowder.  Serve with toppings of your choice.


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