Corn and Cheddar Chowder
Warm, hearty, and irresistibly creamy, this Corn and Cheddar Chowder is the ultimate comfort food for cozy nights. Loaded with sweet corn kernels, tender russet potatoes, and a rich blend of sharp cheddar cheese, every spoonful is bursting with flavor. Aromatic vegetables like onions, celery, and carrots form the savory base, while a touch of smoked paprika and thyme adds a subtle depth of warmth. The chowder is partially blended to achieve a luxurious, velvety texture while still retaining bits of wholesome ingredients for a satisfying bite. Ready in under an hour, this one-pot recipe is perfect for weeknight dinners or meal prep. Garnish with fresh green onions and pair with crusty bread for a comforting meal that's sure to impress. Perfect for fans of creamy soups, cheddar recipes, and hearty chowders!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 stalks celery stalks, diced
- 2 medium carrots, diced
- 3 cloves garlic cloves, minced
- 0.25 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups whole milk
- 2 large russet potatoes, peeled and diced
- 4 cups frozen or fresh corn kernels
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon dried thyme
- 0.5 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 stalks green onions, sliced (optional for garnish)
- 1 loaf crusty bread (optional, for serving)
Instructions
In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat.
Add the diced onions, celery, and carrots, and sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.
Slowly pour in the chicken or vegetable broth, whisking continuously to avoid lumps. Then, add the milk and stir to combine.
Add the diced potatoes, corn, thyme, paprika, salt, and pepper. Bring the mixture to a simmer and cook for 15-20 minutes, or until the potatoes are tender.
Remove the pot from heat and use an immersion blender to partially blend the soup, leaving some texture. (Alternatively, you can carefully transfer half of the soup to a blender, blend until smooth, and return it to the pot.)
Place the pot back on medium-low heat and stir in the shredded cheddar cheese until it melts and the chowder becomes creamy.
Taste and adjust seasoning with additional salt and pepper, if needed.
Ladle the chowder into bowls and garnish with sliced green onions, if desired. Serve hot with crusty bread on the side for dipping.
Nutrition Facts
Calories |
4085 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.7 g | 209% | |
| Saturated Fat | 90.8 g | 454% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 423 mg | 141% | |
| Sodium | 8088 mg | 352% | |
| Total Carbohydrate | 544.9 g | 198% | |
| Dietary Fiber | 46.7 g | 167% | |
| Total Sugars | 100.5 g | ||
| Protein | 159.0 g | 318% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 2643 mg | 203% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 7164 mg | 152% | |
*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.
