Sweet Corn And Cheddar Chowder

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.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 2

Calories: 644.4

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

Butter
Onion; chopped
Celery; chopped
Carrot; chopped
Dry mustard
Canned chicken broth
Potatoes; peeled and diced
Dried thyme
Bay leaf
Corn kernels; fresh or frozen
Half and half or milk
Shredded sharp cheddar cheese
Thinly sliced (for garnish)
Salt and black pepper

Directions

1
Melt 3 tablespoons of butter in a large heavy-bottomed saucepan over medium heat.
2
Add the chopped onion, celery, and carrot to the pan. Sauté until the vegetables begin to soften, about 5 minutes.
3
Stir in 2 teaspoons of dry mustard and cook for another minute until fragrant.
4
Pour in 1 1/2 cups of chicken broth, adding the diced potatoes, bay leaf, and dried thyme.
5
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.
6
Add the corn kernels and half-and-half (or milk) to the soup. Return the mixture to a gentle simmer.
7
Cover and cook for another 6 minutes, or until all vegetables are tender.
8
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.
9
Season with salt and black pepper to taste. Remove the bay leaf before serving.
10
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.

Keywords: chowder, corn, cheddar, soup, creamy, comfort food, potato, chicken broth, half and half, thyme, bay leaf, vegetarian option, winter, autumn, easy, family friendly, dairy, gluten free

Read it online: https://www.chefs-mate.com/recipe/sweet-corn-and-cheddar-chowder/