Ingredients
- 2 tbsp olive oil
- 1 cup chicken broth
- ½ tsp pepper
- 2 tbsp flour
- 2½ cups potatoes, peeled and diced
- 1 cup carrots, sliced
- 1 cup onion, finely chopped
- 3 cups milk
- ½ tsp salt
- 2 cups sharp cheddar cheese, shredded
- 3 cups corn, cooked and cut from the cob
Make it step by step
- Heat oil in a Dutch oven. Add onion and cook until tender.
- Stir in chicken broth, potatoes, and carrots. Simmer until potatoes are tender, about 20 minutes.
- Stir in milk, corn, pepper, and salt, and heat until simmering.
- Mix cheese and flour and add to soup mixture, stirring constantly until cheese is melted.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.