Parmesan Corn Chowder
Cozy up with a steaming bowl of Parmesan Corn Chowder, a creamy and comforting soup that brings together the natural sweetness of corn with the savory richness of Parmesan cheese. This hearty recipe is brimming with fresh, colorful vegetables like carrots, celery, and potatoes, all simmered in a velvety broth made with a touch of heavy cream and milk for ultimate indulgence. A quick roux adds body to the chowder, while the Parmesan infuses every spoonful with an irresistible nutty flavor. Perfect for weeknights, this 45-minute chowder is a one-pot wonder that's as satisfying as it is simple. Serve it warm with a sprinkle of fresh parsley and crusty bread for a meal that’s both rustic and elegant. Ideal for fans of comforting soups, this parmesan-infused classic is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 large Yellow onion, diced
- 3 medium Garlic cloves, minced
- 2 medium Carrots, diced
- 2 medium Celery stalks, diced
- 2 medium Russet potatoes, peeled and diced
- 4 cups Frozen or fresh corn kernels
- 4 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 3 tablespoons All-purpose flour
- 2 cups Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until melted.
Add the diced onion, minced garlic, diced carrots, and diced celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
Stir in the flour and cook for 1–2 minutes to form a roux, ensuring it is golden and smooth.
Gradually pour in the chicken or vegetable broth, whisking constantly to avoid lumps. Bring the mixture to a simmer.
Add the diced potatoes and corn kernels to the pot. Season with salt and black pepper. Cook for 15–20 minutes, or until the potatoes are tender.
In a separate saucepan, gently heat the milk over low heat until warm, then stir it into the chowder along with the heavy cream.
Reduce the heat to low and mix in the grated Parmesan cheese. Stir until the cheese is fully melted and incorporated into the soup.
Taste the chowder and adjust the seasonings as needed with additional salt and pepper.
Serve hot, garnished with freshly chopped parsley and extra Parmesan if desired. Enjoy with crusty bread or crackers for a complete meal.
Nutrition Facts
Calories |
2997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.8 g | 211% | |
| Saturated Fat | 88.4 g | 442% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 7648 mg | 333% | |
| Total Carbohydrate | 305.6 g | 111% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 87.2 g | ||
| Protein | 95.9 g | 192% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1731 mg | 133% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 5738 mg | 122% | |
*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.
