Cajun Corn Chowder

Recipe by Jenn McGowan
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 12-16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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