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    You are in: Home / Recipes / Cheesy Potato and Corn Chowder Recipe
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    Cheesy Potato and Corn Chowder

    Average Rating:

    3 Total Reviews

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    • on August 04, 2010

      So yummy!! I changed a couple minor things but mostly followed the recipe and it was fabulous! I used vegetable broth because we are vegetarians and I didn't have celery so I used a little celery salt but other than that I stuck to the recipe. Hubby really loved this, I'll definitely be making it again soon.

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    • on January 11, 2009

      Out of this world delicious! This soup has it all. I made this as written but used a bit more mexican cheese. It has a little "kick" but it's not a spicy kick. The gravy mix thickens this nicely. I would think that if you don't have the mix, just dissolve some cornstarch into the milk, because you really can't taste the gravy mix. This is a keeper for sure. Thanx for posting!

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    • on January 11, 2011

      Loved it!! I added some leftover turkey and it tasted delicious. Also, we didn't have any Velveeta in the house so I made a quick roux with about 1T of butter and flour and about a cup of shredded cheese, adding the soup for liquid. Came out great! Thanks for posting ;)

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    Nutritional Facts for Cheesy Potato and Corn Chowder

    Serving Size: 1 (342 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 295.1
    Calories from Fat 92
    Total Fat 10.2 g
    Saturated Fat 3.3 g
    Cholesterol 12.0 mg
    Sodium 1327.0 mg
    Total Carbohydrate 43.0 g
    Dietary Fiber 5.0 g
    Sugars 8.1 g
    Protein 10.6 g

    The following items or measurements are not included:

    Velveeta Mexican cheese


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