Cheesy Corn Chowder

Difficulty Rating:

I'm so full, I can't believe I'm even able to type. Holy crap. I forgot how good this stuff is.

Recipe:

8 large potatoes, peeled and diced
1 small bar of Velveeta cheese (16 oz), cubed
2 cans creamed corn
2 cans sliced carrots
Salt & pepper
Garlic powder

Put potatoes in large pot and add just enough water to cover potatoes. Bring to a boil and cook until soft.

Reduce heat to low. Add cheese in small handfuls and stir to melt. Once melted, stir in corn. Stir in seasonings. Stir in carrots.

Execution:

This is 2 cookies only because Velveeta is usually only found in grocery stores. The hardest thing about this chowder is not making yourself sick eating it. Mmmmm.

Ingredients:

Pretty basic. I usually get an extra can of corn and an extra block of cheese, mainly because potatoes come in different sizes and you may find it's not cheesy enough (add more cheese) or too thick (add more creamed corn).

This is pretty much gonna just be me saying "Add stuff and stir," so I figured I'd spice up the entry a little by showing you what is, in my opinion, the best way to dice potatoes.

(1) Slice in half.
(2) Slice that lengthwise.
(3) Cut that into long slices.
(4) Dice.

This method ensures you always have a flat side down on the cutting board so your potatoes aren't sliding all over the place and endangering your precious fingers under the knife. Illustrated below!

Well that was fun. Another tip: to keep potatoes from browning once you peel them, immediately put them in a bowl of water. Same once you've diced them - exposing them to air is what does it, so just keep 'em in a bowl until you're ready.

And once you ARE ready... throw 'em in a pot and fill with just enough cool water to cover them.

Bring this to a boil, then continue to let boil until the potatoes are soft. This will take less time than you think because they're all chopped up. Just use a fork and try to mush a piece against the side of the pot. If there's no resistance, they're ready!

You can just leave 'em in the pot and turn down the heat. Grab a hand masher (or big slotted spoon if you don't have a masher) and smush the potatoes until you get a slightly chunky, chowder-like consistency.

Kitchen Buddha approves of the potato masher. It totally tickles his chakras.

Add cheese! Do this only a handful at a time because if you dump it all in at once some of the cheese won't melt. Just add, stir it for a little while, then add some more.

Once that's done, pour in the two cans of creamed corn. By now it should be a happy golden color:

I always add my seasonings at this point, since it's easier to taste when you're not fighting to keep carrots off your spoon. I stay pretty basic: salt, pepper, garlic powder. Then I dump in the carrots.

Ta-da! This stuff is seriously not messing around. It's thick, gooey, delicious, and will fill you right up. This is absolutely pants-unbuttoning food. :)

Disclaimer: The Apartment Chef is not responsible for any deaths as a result of overeating any of her recipes. She admits that it is just that damn good, but you knew what you were getting into.