Prep 30 mins
Cook 30 mins
From the BJ's Wholesale Club newsletter. "Soup lovers will adore this cheesy take on classic New England chowder. It's so rich and delicious, you'll want to make extra so you can serve it for supper on a chilly winter evening."
- 7 medium yukon gold potatoes, cut into 1/2-inch cubes
- 1 (32 ounce) carton chicken broth
- 1 tablespoon garlic, roasted
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 1⁄3 cup all-purpose flour
- 1 cup milk
- 2 cups cracker barrel extra-sharp cheddar cheese, shredded
- 14 ounces whole kernel corn, drained
- 4 scallions, finely chopped
- In 5- quart Dutch oven, place potatoes; add just enough water to cover. Heat to boiling. Reduce heat; cover and simmer 10-15 minutes or until potatoes are very tender. Drain. Reserve 1 cup potatoes; return remaining potatoes to saucepan. In small bowl, mash reserved potatoes with fork; return to saucepan.
- Stir in broth, garlic, salt and pepper. Heat to boiling. Reduce heat to medium; cook uncovered 2 minutes.
- In small bowl, stir flour into milk with wire whisk until well mixed. Add milk mixture to potato mixture, stirring constantly. Cook over medium heat, stirring frequently, until mixture thickens and boils. Stir in cheese and corn until cheese is melted.
- To serve, ladle chowder into bowls; top with scallions.
This is bland. I'd prefer a buttered & salted ear of sweet corn and a good baked potato.
Loved this, so easy to make and so good! We used jewel potatoes and sharp white cheddar, but followed directions otherwise.
My 14 year old son made this for dinner the other night. He followed the recipe exactly except for adding in 1lb of cooked beef bacon. It was delicious!! Great comfort food.