This Sweet Corn and Cheddar Chowder is the epitome of cozy comfort food. It starts with a classic mirepoix of onions, carrots, and celery sautéed in butter until fragrant, building a rich flavor base. Diced potatoes simmer in chicken broth with aromatic thyme and a bay leaf, releasing starch to naturally thicken the soup. Fresh or frozen corn kernels add bursts of sweetness, while half-and-half brings a luxurious creaminess. The star of the show is sharp cheddar cheese, melted in at the end to create a velvety, savory finish. This hearty soup is perfect for chilly evenings, family dinners, or as a satisfying side dish. It’s simple to make with pantry staples yet tastes like a restaurant-quality meal.
Sweet Corn And Cheddar Chowder
Description
This Sweet Corn and Cheddar Chowder is the epitome of cozy comfort food. It starts with a classic mirepoix of onions, carrots, and celery sautéed in butter until fragrant, building a rich flavor base. Diced potatoes simmer in chicken broth with aromatic thyme and a bay leaf, releasing starch to naturally thicken the soup. Fresh or frozen corn kernels add bursts of sweetness, while half-and-half brings a luxurious creaminess. The star of the show is sharp cheddar cheese, melted in at the end to create a velvety, savory finish. This hearty soup is perfect for chilly evenings, family dinners, or as a satisfying side dish. It's simple to make with pantry staples yet tastes like a restaurant-quality meal.Ingredients
Directions
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Melt 3 tablespoons of butter in a large heavy-bottomed saucepan over medium heat.
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Add the chopped onion, celery, and carrot to the pan. Sauté until the vegetables begin to soften, about 5 minutes.
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Stir in 2 teaspoons of dry mustard and cook for another minute until fragrant.
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Pour in 1 1/2 cups of chicken broth, adding the diced potatoes, bay leaf, and dried thyme.
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Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan and simmer until the potatoes are almost tender, about 10 minutes.
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Add the corn kernels and half-and-half (or milk) to the soup. Return the mixture to a gentle simmer.
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Cover and cook for another 6 minutes, or until all vegetables are tender.
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Reduce the heat to very low. Stir in the shredded sharp cheddar cheese until it is just melted. Avoid boiling at this stage to prevent curdling.
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Season with salt and black pepper to taste. Remove the bay leaf before serving.
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Ladle the chowder into deep bowls. Garnish with thinly sliced green onions and additional shredded cheese if desired. Serve immediately.
Nutrition Facts
Servings 2 cups
- Amount Per Serving
- Calories 644.4kcal
- % Daily Value *
- Total Fat 26.7g42%
- Saturated Fat 9.8g50%
- Cholesterol 104.3mg35%
- Sodium 231.7mg10%
- Total Carbohydrate 78.2g27%
- Dietary Fiber 15.0g60%
- Sugars 14.5g
- Protein 35.3g71%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
