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Terri’s Cheesy Potato Corn Chowder
Terri Joyce
6-8 potatoes, peeled and diced
3-4 carrots, peeled and diced
4-5 stalks celery, diced
1 medium to large onion, diced
1 qt. chicken stock
2 cans creamed corn
16-oz. bag frozen sweet corn
8 oz. cream cheese at room temperature
3-4 c. shredded Colby Jack cheese
2 Tbs. chicken base (or 3-4 chicken bouillon cubes)
1-2 tsp. dried thyme
1-2 tsp. celery seed
4 Tbs. room temperature butter
4 Tbs. flour
2-3 c. half-and-half
Combine potatoes, carrots, celery and onion in large stock pot. Add chicken stock and enough water to just cover veggies. Add chicken base or bouillon cubes, and simmer until veggies are tender. Do not drain.
Combine flour and butter to form a paste, drop into simmering veggies a little at a time to thicken, stirring gently.
Add cream cheese (couple of tablespoons at a time), creamed corn, frozen corn, cheese, thyme and celery seed; stir ’til combined.
Add salt and pepper to taste. Add half-and-half last, and do not boil.
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