Corn and Cheese Chowder
Creamy, comforting, and packed with flavor, this Corn and Cheese Chowder is the ultimate one-pot recipe for cozy nights and hearty appetites. Brimming with wholesome vegetables like tender potatoes, sweet corn, and aromatic onions, this chowder is elevated by the richness of sharp cheddar cheese and a splash of heavy cream. The recipe comes together in just 45 minutes, making it a perfect weeknight dinner that doesn’t compromise on taste. Each spoonful offers a velvety texture with hints of garlic and a lightly smoky note from optional paprika garnish. Serve it warm, topped with fresh parsley, alongside crusty bread or crackers for a soul-satisfying meal. Ideal for family gatherings or meal prepping, this easy corn chowder is bound to become a household favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 1 medium carrot, peeled and diced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 2 medium 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 paprika (optional, for garnish)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
In a large pot, melt the butter over medium heat.
Add the diced onion, celery, and carrot to the pot. 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, cooking for 1–2 minutes to eliminate the raw flour taste.
Gradually pour in the chicken or vegetable broth while whisking to avoid lumps. Bring the mixture to a simmer.
Add the diced potatoes to the pot. Simmer for 10–12 minutes, or until the potatoes are fork-tender.
Stir in the corn kernels and heavy cream. Cook for 5 minutes, ensuring the chowder is heated through.
Reduce the heat to low and gradually stir in the shredded cheddar cheese until melted and smooth.
Season with salt and black pepper to taste. Adjust seasoning as desired.
Ladle the chowder into bowls and garnish with paprika and chopped fresh parsley if desired.
Serve warm with crusty bread or oyster crackers.
Nutrition Facts
Calories |
3117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.4 g | 254% | |
| Saturated Fat | 118.9 g | 594% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 573 mg | 191% | |
| Sodium | 7640 mg | 332% | |
| Total Carbohydrate | 253.7 g | 92% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 54.1 g | ||
| Protein | 97.3 g | 195% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1864 mg | 143% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 5033 mg | 107% | |
*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.
