Corn and Cheese Chowder

Served by Cathy Glover

Yield: 4 servings
Community Recipe from


  • 1/4 pd bacon cut in 1/8th
  • 1 cup onion chopped
  • 1/2 cup celery chopped
  • 1/2 cup green pepper
  • 1/2 bay leaf crumbled
  • 2 TBs flour
  • 1 can whole corn
  • 1 can mexican corn
  • 3 cups milk
  • 1 3/4 tsp salt
  • pepper to taste
  • 1 1/2 cups Monterery Jack cheese


  1. Fry bacon,remove from pan. Pour off all but 3tbs fat. Add onion, elery, green pepper and bay leaf. Saute about 8 minutes or until tender. Mix in flour, add undrained corn, milk, salt and pepper. Cook, stirring until soup comes to a boil and slightly thickened.

  2. Just before serving, stir in 1 cup cheese. Pass remaining cheese and bacon to spoon on top.

  3. Cathy- I add more celery, whole ground pepper, more cans of corn, 1 each and red &/or yellow pepper.

  4. 1 1/2 quarts. 4 dinner servings.
July 2011

This recipe is a personal recipe added by jan's-recipes and has not been tested or endorsed by MyRecipes.

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