Double Corn and Cheddar Chowder
Indulge in the ultimate comfort food with this Double Corn and Cheddar Chowder, a creamy and hearty soup that’s perfect for chilly evenings. This flavorful recipe combines the sweetness of both fresh or frozen corn kernels and velvety cream-style corn, giving it the “double corn” delight. Loaded with tender russet potatoes, sharp cheddar cheese, and a touch of smoked paprika, this chowder strikes the perfect balance of rich, cheesy goodness and subtle smoky undertones. A quick blend with an immersion blender creates a luscious, creamy texture while leaving just the right amount of chunky bits for a satisfying bite. Ready in under an hour, this easy one-pot meal is perfect for weeknight dinners or meal prep. Serve it hot, garnished with fresh parsley and paired with crusty bread for a crowd-pleasing dish that’s sure to become a new family favorite. Perfect for keywords like “corn chowder recipe,” “cheesy corn soup,” and “easy one-pot dinner”!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 large russet potato, peeled and diced
- 2 cups frozen or fresh corn kernels
- 1 can (14 ounces) cream-style corn
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon smoked paprika (optional)
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter melts.
Add the diced onion and celery, and sauté for 5-7 minutes until softened and translucent, stirring occasionally.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle in the flour and stir constantly for 1-2 minutes to form a paste. This will help thicken the chowder.
Gradually whisk in the chicken or vegetable broth to avoid lumps, then add the diced potato.
Bring the mixture to a boil, then lower the heat to a simmer. Cook for 15 minutes, or until the potato is tender.
Stir in the corn kernels, cream-style corn, heavy cream, salt, black pepper, and smoked paprika (if using). Simmer for another 5 minutes.
Using an immersion blender, partially purée the soup directly in the pot. You can also transfer about a third of the chowder to a blender, blend until smooth, and return it to the pot. This step creates a creamy texture while keeping some chunky bits.
Stir in the shredded cheddar cheese until fully melted and incorporated.
Taste and adjust seasonings as needed. If the chowder is too thick for your liking, you can thin it with a splash of broth or water.
Ladle the chowder into bowls and garnish with chopped parsley if desired. Serve hot with crusty bread or oyster crackers.
Nutrition Facts
Calories |
3052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.2 g | 255% | |
| Saturated Fat | 113.8 g | 569% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 542 mg | 181% | |
| Sodium | 8502 mg | 370% | |
| Total Carbohydrate | 241.0 g | 88% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 48.5 g | ||
| Protein | 92.0 g | 184% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1794 mg | 138% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 3723 mg | 79% | |
*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.
