Total Time
50mins
Prep 25 mins
Cook 25 mins

This comes from a February 1983 issue of Southern Living. It's a great cold weather soup, perfect with some cornbread sticks or some crusty bread! I've used 2% milk sharp cheddar in this and 1% milk and it's still creamy and rich tasting.

Ingredients Nutrition

Directions

  1. Combine first six ingredients in a large Dutch oven; bring to a boil.
  2. Cover, reduce heat, and simmer 15 to 20 minutes or until potatoes are tender.
  3. Stir in corn; remove from heat.
  4. In a medium saucepan, melt butter over low heat; add flour, whisking until smooth.
  5. Cook 1 minute, stirring constantly.
  6. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
  7. Stir in remaining ingredients.
  8. Cook until cheese melts, stirring constantly.
  9. Gradually stir cheese mixture into vegetable mixture.
  10. Cook over medium heat, stirring constantly, until heated through.
  11. Serve immediately.