Cheesy Potato and Corn Chowder
Cozy up with a bowl of this rich and creamy Cheesy Potato and Corn Chowder, a comfort food classic perfect for chilly nights. This hearty chowder combines tender russet potatoes, sweet bursts of corn, and a velvety base enriched with sharp cheddar cheese and a hint of paprika for a subtle smoky kick. Made with simple pantry staples like chicken or vegetable broth, heavy cream, and sautéed onions, this recipe offers a satisfying balance of textures and flavors. The roux-based cooking technique ensures a perfectly thick and luscious consistency, making every spoonful indulgent and flavorful. Garnished with fresh parsley for a pop of color, this one-pot meal is ready in under an hour and serves as a crowd-pleasing dinner option. Whether you’re feeding your family or meal prepping for the week, this chowder will quickly earn a top spot on your comfort food list!
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 4 medium russet potatoes, peeled and diced
- 2 cups frozen or canned corn kernels, drained if canned
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot, melt the butter over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken or vegetable broth while stirring to avoid lumps. Bring the mixture to a simmer.
Add the diced potatoes to the pot and cook, uncovered, for 15-20 minutes or until the potatoes are tender when pierced with a fork.
Stir in the corn and heavy cream, and allow the mixture to return to a simmer.
Reduce the heat to low and gradually stir in the shredded cheddar cheese until fully melted and the chowder is smooth.
Season the chowder with salt, black pepper, and paprika. Taste and adjust seasoning as needed.
Remove the pot from heat and let the chowder rest for 5 minutes to thicken slightly.
Ladle the chowder into bowls and garnish with fresh parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 19.9 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 1168 mg | 51% | |
| Total Carbohydrate | 43.2 g | 16% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 4.7 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 309 mg | 24% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 833 mg | 18% | |
*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.
