Corn Potato and Cheddar Cheese Chowder
Warm, creamy, and irresistibly comforting, this Corn Potato and Cheddar Cheese Chowder is the perfect recipe to cozy up with on a chilly day. Packed with hearty russet potatoes, sweet corn kernels, and a rich blend of sharp cheddar cheese and heavy cream, this chowder delivers a luxurious texture and bold, savory flavor. A medley of sautéed onions, celery, and garlic adds depth, while a touch of paprika and fresh parsley brightens the dish for a beautiful finishing touch. Ready in just 45 minutes, this easy one-pot meal is ideal for weeknight dinners or weekend gatherings. Serve it with crusty bread or crackers for a satisfying meal that’s as comforting as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups vegetable broth
- 1 cup heavy cream
- 3 medium russet potatoes, peeled and diced
- 2 cups frozen or fresh corn kernels
- 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 or Dutch oven, heat the unsalted butter and olive oil over medium heat until the butter is melted.
Add the diced onion and celery to the pot and sauté for 4–5 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Sprinkle the all-purpose flour over the vegetables and stir well to coat. Cook for 1–2 minutes to eliminate the raw flavor of the flour.
Slowly pour in the vegetable broth, whisking constantly to prevent lumps. Bring the mixture to a boil, then reduce the heat to medium-low.
Add the diced potatoes to the pot and simmer for 12–15 minutes, or until the potatoes are tender when pierced with a fork.
Stir in the corn kernels and heavy cream, and let the chowder simmer for another 5–7 minutes.
Reduce the heat to low and gradually mix in the shredded sharp cheddar cheese, stirring constantly until fully melted and incorporated.
Season the chowder with salt and black pepper, adjusting to taste. Optionally, sprinkle with paprika for a touch of color.
Ladle the chowder into bowls and garnish with chopped fresh parsley if desired. Serve warm with crusty bread or crackers for dipping.
Nutrition Facts
Calories |
3365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.0 g | 262% | |
| Saturated Fat | 114.8 g | 574% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 542 mg | 181% | |
| Sodium | 6369 mg | 277% | |
| Total Carbohydrate | 293.5 g | 107% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 47.7 g | ||
| Protein | 104.5 g | 209% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1950 mg | 150% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 6721 mg | 143% | |
*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.
