Try this Frans Potato/cheese/corn Chowder recipe, or contribute your own.

Still searching for what to cook ?

Find the most delicious recipes here

INGREDIENTS

2 lb Grated Cheese
2 cn Whole corn (or frozen)
1 c Powdered milk
2 tb Butter or margarine
5 lb Potatoes
1 md Onion; minced
3/4 c Celery; diced
1 tb Seasoned salt
3 cn Creamed corn
2 ts Basil
1 c Carrots; diced
1 ts Black pepper
1 cn Cream of mushroom soup
1 qt Chicken Stock
1 lb Sliced sausage

Servings

INSTRUCTIONS

This recipe is an adaptation of several of the potatoe chowder recipes that Lawrence Kellie posted a while back. Some of the the ingredients also came from the top of my head. It turned out VERY well, though it does look a little odd. My husband LOVES it. I finally came up with my idea of what Corn/potato chowder should be. My 3-1/2 year old sons (vegetable hater) only comment as he shoveled it down was "yummy". I will definately be making this one again. I am glad I wrote the changes down this time, I usually dont. This can either be cooked as direced in the recipe, or for about 10 hours in the crock pot, on HI, adding the milk powder and cheese at the end. In a large pot, melt butter over medium heat. Saute onion and celery until softened but not brown. Add potatoes, Chicken broth, S&P, basil and carrots. Bring to boil, reduce heat and simmer for 30 minutes until potatoes are just tender. Brown sliced sausage pieces in a fry pan, add to chowder. Add cream of mushroom soup and corn. Simmer until potatoes and carrots are done to your desired level of mushiness ( I like em mushy in my chowder). Add grated cheese and milk powder. If the chowder is too thin, you can remove some of it and put throught the blender to thicken, if it is too thick, add water. Adjust seasonings if desired. Serve with bread or crackers.

NOTES

Alert editor

Frans Potato/cheese/corn Chowder

2 lb Grated Cheese 
2 cn Whole corn (or frozen) 
1 c Powdered milk 
2 tb Butter or margarine 
5 lb Potatoes 
1 md Onion; minced 
3/4 c Celery; diced 
1 tb Seasoned salt 
3 cn Creamed corn 
2 ts Basil 
1 c Carrots; diced 
1 ts Black pepper 
1 cn Cream of mushroom soup 
1 qt Chicken Stock 
1 lb Sliced sausage

This recipe is an adaptation of several of the potatoe chowder recipes that  Lawrence Kellie posted a while back. Some of the the ingredients also came  from the top of my head. It turned out VERY well, though it does look a  little odd.  My husband LOVES it.  I finally came up with my idea of what  Corn/potato chowder should be. My 3-1/2 year old sons (vegetable hater)  only comment as he shoveled it down was "yummy". I will definately be  making this one again. I am glad I wrote the changes down this time, I  usually dont.    This can either be cooked as direced in the recipe, or for about 10 hours  in the crock pot, on HI, adding the milk powder and cheese at the end.    In a large pot, melt butter over medium heat.   Saute onion and celery  until softened but not brown. Add potatoes, Chicken broth, S&P, basil and  carrots. Bring to boil, reduce heat and simmer for 30 minutes until  potatoes are just tender. Brown sliced sausage pieces in a fry pan, add to  chowder.  Add cream of mushroom soup and corn. Simmer until potatoes and  carrots are done to your desired level of mushiness ( I like em mushy in my  chowder). Add grated cheese and milk powder. If the chowder is too thin,  you can remove some of it and put throught the blender to thicken, if it is  too thick, add water.  Adjust seasonings if desired. Serve with bread or  crackers.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (754g)
Recipe Makes: 10 Servings

Calories: 747
Calories from Fat: 285 (38%)

Amt Per Serving		% DV

	Total Fat 31.7g	42 %
	Saturated Fat 16.2g	81 %
	Monounsaturated Fat 9.9g
	Polyunsanturated Fat 3.4g
Cholesterol 86mg		26 %
Sodium 2215.6mg		76 %
Potassium 1855mg		49 %
Total Carbohydrate 87.2g		26 %
	Dietary Fiber 6.9g	28 %
	Sugars, other 80.3g
Protein 33.3g		48 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 747

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe