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Sweet Corn & Cheddar Chowder

Sweet Corn & Cheddar Chowder recipe image
This Sweet Corn and Cheddar Chowder is the ultimate comfort food, featuring a rich, velvety broth loaded with tender potatoes, sweet corn kernels, and savory vegetables. The sharp flavor of melted cheddar cheese blends perfectly with the subtle earthiness of thyme and bay leaf, creating a deeply satisfying meal. It is hearty enough for a cold winter evening yet light enough for a cozy lunch. Simple to prepare with pantry staples, this soup brings a rustic, home-style warmth to your table.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 644.4
Description
This Sweet Corn and Cheddar Chowder is the ultimate comfort food, featuring a rich, velvety broth loaded with tender potatoes, sweet corn kernels, and savory vegetables. The sharp flavor of melted cheddar cheese blends perfectly with the subtle earthiness of thyme and bay leaf, creating a deeply satisfying meal. It is hearty enough for a cold winter evening yet light enough for a cozy lunch. Simple to prepare with pantry staples, this soup brings a rustic, home-style warmth to your table.
Ingredients
  • 3 tablespoon Butter
  • 1 lg Onion; chopped
  • 1 Celery Stalk; chopped
  • 1 Carrot; chopped
  • 2 teaspoon Dry mustard
  • 1 1/2 cup Canned chicken broth
  • 3/4 pound Potatoes; peel & dice
  • 1 tablespoon All-purpose flour
  • 1 teaspoon Dried thyme
  • 1 lg Bay leaf
  • 3 cup Corn kernels; fresh or frozen
  • 2 cup Half and half or milk
  • 1 1/2 cup Shredded sharp cheddar cheese
  • 1 Green onion; thinly sliced
  • to taste Salt and pepper
Directions
  1. 1
    Melt 3 tablespoons of butter in a heavy large saucepan over medium heat.
  2. 2
    Add the chopped onion, celery, and carrot, and saut until the vegetables begin to soften, about 5 minutes.
  3. 3
    Stir in 2 teaspoons of dry mustard and cook for another minute to bloom the spice.
  4. 4
    Add 1 1/2 cups of canned chicken broth, diced potatoes, bay leaf, and dried thyme.
  5. 5
    Bring the mixture to a boil, then reduce heat to low.
  6. 6
    Cover the saucepan and simmer until the potatoes are almost tender, about 10 minutes.
  7. 7
    Add the corn kernels and half and half (or milk), returning the soup to a gentle simmer.
  8. 8
    Cover and cook until all vegetables are fully tender, about 6 minutes.
  9. 9
    Reduce heat to very low and stir in the shredded cheddar cheese until just melted.
  10. 10
    Season with salt and pepper to taste.
  11. 11
    Ladle the chowder into deep bowls and garnish with sliced green onions.

Nutrition Facts

Servings 4

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.

Note

Remove the bay leaf before serving.

For a creamier texture, use half and half instead of milk.

You can use fresh, frozen, or canned corn. If using frozen corn, no need to thaw.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of milk if the soup has thickened too much.

For a vegetarian version, substitute chicken broth with vegetable broth.

Keywords: chowder, corn soup, cheddar cheese, comfort food, creamy soup, winter recipe, vegetable soup, potato soup, easy dinner, meal prep, homestyle, hearty, warm, classic, family favorite, quick meal, cheese soup, corn chowder
Read it online: https://www.chefs-mate.com/recipe/sweet-corn-cheddar-chowder/