Recipe by Jenn McGowan
I used to work at an Old Country Buffet restaurant and this is my version of their Corn Chowder. The cheez whiz really is the secret ingredient. This recipe makes a lot of soup, but I have never been able to make less.
Top Review by Jazze22
This was good and easy to make. I wasn't sure about potatoes and macaroni together but it isn't bad. I used creole spice because that's what I had on hand. Everyone just added more if they wanted it. Thanks.
- 3 tablespoons butter
- 1 medium onion, chopped
- 3 tablespoons flour
- 1 -1 1⁄2 cup chicken broth
- 1 cup Cheez Whiz
- 4 -6 par cooked cubed potatoes (reserve 1 cup of potato water)
- 2 cups cubed cooked ham
- 1 (14 ounce) can canned corn niblets, with liquid
- 2 (14 ounce) cans creamed corn
- 4 cups milk
- 1⁄2 lb tubetti or 1⁄2 lb elbow macaroni
- cajun spices
Directions See How It's Made
- Melt the butter in the bottom of at least a 12 quart stock pot.
- Add onion and cook until translucent.
- Add flour to make a roux and cook for 3 minutes.
- Add chicken stock, mix until smooth.
- Add cheez whiz, stir until smooth.
- Add the potatoes, potato water, ham, both kinds of corn, the milk and the raw macaroni.
- Be sure to stir so that the noodles don't stick to the bottom and burn.
- When noodles are cooked and soup is nice and thick, (add more milk or chicken stock if it thickens too much) add cajun spices to your liking.