Corn and Cheddar Chowder

Corn and Cheddar Chowder

60
Katymac1 0

"A yummy creamy chowder. Always a winner in our house!"

Ingredients

1 h {{adjustedServings}} servings 348 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 19.9 g
  • 31%
  • Carbs:
  • 27.8g
  • 9%
  • Protein:
  • 14.7 g
  • 29%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 372 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. In a large saucepan over medium high heat, melt the butter and stir in the onion, potato, bay leaf, cumin, and sage. Saute about 5 minutes, until the onion is tender. Mix in the flour, coating the onion and potato. Pour in the chicken stock and milk. Bring to a boil, whisking constantly until smooth. Reduce heat, and simmer 30 minutes, stirring frequently, until the potato is tender.
  2. Mix the corn, parsley, chives, and wine into the saucepan, and cook about 5 minutes, until heated through. Remove the bay leaf, and stir in the Cheddar cheese until melted and blended. Season with salt and pepper.
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Reviews

60
  1. 79 Ratings

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This was good, but it kind of separated out on me a little, due to the long simmering time after the addition of the flour. If I were to do it again, I would just add the flour and broth to the...

This was a wonderful recipe. It smelled so wonderful. I did make a few changes in it though as I made it. I used about 1/2 cup wine. I added 1/4 tsp cracked red pepper. I also used I stalk ...

I read through the reviews before I made this soup, finding WhatADish's review quite helpful so I made one minor change regarding the milk. I didn't add it until right before I took it off the h...