Cheesy Corn Chowder
Indulge in the ultimate comfort food with this creamy Cheesy Corn Chowder, a hearty and flavorful dish that’s perfect for cozy evenings or family dinners. Loaded with tender russet potatoes, sweet corn kernels, and a medley of sautéed vegetables, this chowder is elevated with the rich creaminess of heavy cream and melted sharp cheddar cheese. A touch of smoked paprika adds a subtle depth of flavor, while fresh parsley garnish brings a pop of color and freshness. Ready in just 45 minutes, this one-pot wonder is as easy to prepare as it is satisfying, making it an ideal choice for busy weeknights or when you’re craving a warm, cheesy hug in a bowl. Perfect for pairing with crusty bread or a crisp green salad, this comforting corn chowder is a guaranteed crowd-pleaser. Keywords: cheesy corn chowder recipe, creamy corn chowder, easy one-pot meals, hearty soup recipes, family dinner ideas.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable stock
- 2 large russet potatoes, peeled and diced
- 3 cups frozen or fresh corn kernels
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon smoked paprika (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, until the vegetables are softened and the onion is translucent.
Stir in the minced garlic and cook for 1 additional minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat evenly. Cook for 1-2 minutes, stirring constantly, to eliminate the raw flour taste.
Gradually pour in the chicken or vegetable stock while stirring constantly to avoid lumps. Bring the mixture to a gentle simmer.
Add the diced potatoes to the pot and cook for 10-12 minutes, or until the potatoes are fork-tender.
Stir in the corn kernels and cook for another 5 minutes to heat through.
Reduce the heat to low and slowly add the heavy cream, stirring gently to combine.
Add the shredded cheddar cheese, a handful at a time, stirring after each addition until completely melted and smooth.
Season the chowder with salt, black pepper, and smoked paprika (if using). Taste and adjust seasoning as needed.
Remove the pot from the heat and ladle the cheesy corn chowder into bowls.
Garnish with freshly chopped parsley before serving. Enjoy!
Nutrition Facts
Calories |
3112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.7 g | 239% | |
| Saturated Fat | 112.0 g | 560% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 542 mg | 181% | |
| Sodium | 7704 mg | 335% | |
| Total Carbohydrate | 277.1 g | 101% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 58.8 g | ||
| Protein | 100.0 g | 200% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1921 mg | 148% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 5800 mg | 123% | |
*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.
