Cheese and Corn Chowder
Cozy up with a hearty bowl of Cheese and Corn Chowder, the ultimate comfort food that’s creamy, flavorful, and easy to make! This rich and velvety soup combines the sweetness of tender corn kernels with the warm, savory notes of sharp cheddar cheese, all brought together in a luscious broth thickened with a classic roux. Diced russet potatoes add a satisfying, chunky texture, while a hint of paprika enhances the depth of flavor. Perfect for quick weeknight dinners or chilly evenings, this one-pot chowder comes together in just 45 minutes and is customizable with fresh, canned, or frozen corn. Garnish it with fresh parsley for a pop of color and freshness, and serve it alongside warm bread or crackers for a meal that’s as comforting as it is delicious. Experience the magic of this creamy corn chowder recipe that’s sure to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 medium russet potato, peeled and diced
- 2 cups sweet corn kernels (fresh, canned, or frozen)
- 1 cup whole milk
- 1.5 cups shredded sharp cheddar cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion and cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Sprinkle the flour over the onion and garlic, stirring constantly to form a roux. Cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps.
Add the diced potato to the pot and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 10-15 minutes, or until the potato is tender.
Stir in the corn kernels and cook for another 5 minutes to heat through.
Add the milk, shredded cheddar cheese, salt, pepper, and paprika to the pot. Stir until the cheese is melted and the chowder is smooth and creamy. Avoid boiling the soup after adding the cheese to prevent it from curdling.
Taste and adjust the seasoning as needed.
Serve the chowder hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.2 g | 121% | |
| Saturated Fat | 56.1 g | 280% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 273 mg | 91% | |
| Sodium | 7062 mg | 307% | |
| Total Carbohydrate | 161.0 g | 59% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 46.8 g | ||
| Protein | 77.1 g | 154% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1647 mg | 127% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2730 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
