Fran’s Potato, Cheese & Corn Chowder

This rustic potato, cheese, and corn chowder is the ultimate comfort food for chilly evenings. The base starts with sautéed aromatics like celery, carrots, and onions, which provide a savory depth before the potatoes are added. The soup achieves its signature velvety texture through a blend of creamed corn, whole kernel corn, and powdered milk, which thickens the broth without curdling. Sharp grated cheese melts into the simmering liquid, adding a rich, salty kick that complements the sweetness of the corn. Whether served with crusty bread or as a main course, this chowder offers a warm, homestyle experience that is simple to prepare yet deeply satisfying. It’s a perfect dish for family dinners or potlucks where generous portions are appreciated.

Cooking Method: Boiling, Frying, Slow Cooking, Stewing

Cuisine: American

Courses: Soups

Difficulty: Advanced

Servings: 6

Calories: 483.5

Dietary: Vegetarian

Description

This rustic potato, cheese, and corn chowder is the ultimate comfort food for chilly evenings. The base starts with sautéed aromatics like celery, carrots, and onions, which provide a savory depth before the potatoes are added. The soup achieves its signature velvety texture through a blend of creamed corn, whole kernel corn, and powdered milk, which thickens the broth without curdling. Sharp grated cheese melts into the simmering liquid, adding a rich, salty kick that complements the sweetness of the corn. Whether served with crusty bread or as a main course, this chowder offers a warm, homestyle experience that is simple to prepare yet deeply satisfying. It’s a perfect dish for family dinners or potlucks where generous portions are appreciated.

Ingredients

Butter or margarine
Potatoes
Celery, diced
Carrots, diced
Onion, minced
Grated Cheese (cheddar or blend)
Creamed corn
Whole kernel corn (or frozen)
Sliced sausage (optional, for non-vegetarian version)
Chicken stock (or vegetable broth)
Powdered milk
Cream of mushroom soup
Black pepper
Seasoned salt
Basil

Directions

1
Melt butter or margarine in a large stockpot or Dutch oven over medium heat.
2
Add diced celery, carrots, and minced onion to the pot.
3
Sauté vegetables until softened and translucent, about 5-7 minutes.
4
If using sausage, add sliced sausage to the pot and cook until browned, stirring occasionally.
5
Peel and dice the potatoes into 1/2-inch cubes.
6
Add diced potatoes to the pot with the vegetables.
7
Pour in chicken stock (or vegetable broth) and bring to a boil.
8
Reduce heat to low, cover, and simmer until potatoes are tender, about 15-20 minutes.
9
Stir in creamed corn, whole kernel corn, cream of mushroom soup, and powdered milk.
10
Add black pepper, seasoned salt, and basil, stirring to combine.
11
Gradually add grated cheese, stirring constantly until fully melted and the soup is smooth.
12
Continue simmering uncovered for 5 minutes to allow flavors to meld and soup to thicken.
13
Taste and adjust seasoning with additional salt or pepper if needed.
14
Serve hot in bowls, garnished with fresh herbs if desired.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 483.5kcal

% Daily Value *
Total Fat 5.7g9%
Saturated Fat 1.6g8%
Cholesterol 0.0mg0%
Sodium 110.9mg5%
Total Carbohydrate 96.5g33%
Dietary Fiber 12.5g50%
Sugars 4.5g
Protein 11.4g23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/frans-potato-cheese-corn-chowder/