Cheesy Potato Corn Chowder
Creamy, comforting, and bursting with flavor, this Cheesy Potato Corn Chowder is the ultimate cold-weather dish that's as satisfying as it is simple to make. Featuring tender chunks of russet potatoes, sweet bursts of corn, and a velvety base enriched with heavy cream and melted cheddar cheese, this hearty chowder strikes the perfect balance of textures and flavors. A hint of smoked paprika adds an optional touch of warmth, while fresh chives or green onions finish the dish with a pop of freshness. Ready in just about an hour, it’s an easy one-pot recipe that’s ideal for busy weeknights or casual gatherings. Serve it piping hot with crusty bread for dipping, and watch this cheesy, rich potato soup become an instant family favorite. Perfectly suited for those searching for comforting soup recipes, potato chowder, or creamy corn soups, this dish will keep you coming back for more!
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Recipe Information
Ingredients
- 4 tablespoons Butter
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 0.25 cup All-purpose flour
- 4 cups Chicken or vegetable broth
- 3 medium Russet potatoes, peeled and diced
- 2 cups Frozen sweet corn
- 1 cup Heavy cream
- 2 cups Cheddar cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Smoked paprika (optional)
- 2 tablespoons Chives or green onions, chopped (for garnish)
Instructions
In a large pot, melt the butter over medium heat. Add the diced onion and sauté for 5-7 minutes until soft and translucent. Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently.
Sprinkle the flour over the onion and garlic mixture. Stir well to coat and cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken or vegetable broth while whisking to combine. Bring the mixture to a gentle boil.
Add the diced potatoes to the pot. Lower the heat to medium-low, cover, and simmer for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
Stir in the frozen sweet corn and heavy cream. Let the chowder simmer for another 5 minutes.
Reduce the heat to low and stir in the shredded cheddar cheese, one handful at a time, until fully melted and incorporated. Be careful not to let the soup boil once the cheese is added to prevent curdling.
Season the chowder with salt, black pepper, and smoked paprika, if using. Taste and adjust the seasoning as needed.
Ladle the chowder into bowls and garnish with chopped chives or green onions. Serve hot with crusty bread or crackers.
Nutrition Facts
Calories |
3224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.9 g | 264% | |
| Saturated Fat | 122.9 g | 614% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 7705 mg | 335% | |
| Total Carbohydrate | 256.3 g | 93% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 37.4 g | ||
| Protein | 95.6 g | 191% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 1821 mg | 140% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 4865 mg | 104% | |
*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.
