Corn and Cheddar Chowder

Corn and Cheddar Chowder

57 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Katymac1
Recipe by  Katymac1

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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.

Share It

Reviews (57)

Rate This Recipe
What a Dish!
13

What a Dish!

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 veggies, let that cook until the taters were tender, and then add the milk and let it thicken up. When I first added the milk, it had a beautiful texture, but broke up with all the simmering. I simmered at a low temp too. I used one Yukon Gold and one red potato. I used a mix of skim milk and fat-free evaporated milk, and added a bit of both extra milk and broth. Omitted the wine. I cut the cheese down to 1 cup. It was very rich and creamy, even with the skim milk. Served with focaccia bread.

Sarah Jo
8

Sarah Jo

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 heat, right after I added the cheese. I also did not add a whole cup and cup and a half. I used about a quarter cup or so, just to give it a touch of creaminess. Next time I make this, I'd use different spices, I think. I just wasn't a fan of the spices in this soup, but that's really just personal preferance. I think I'd add chunked ham, too. Oh! When I sauteed the onion, I also added a mess of fresh minced garlic.

BOBATEMYPANTS
8

BOBATEMYPANTS

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 of green onion instead of chives. I made this with a friend and we finished it the same night. I hope you enjoy making this as well as eating it.

More Reviews

Similar Recipes

Cheesy Potato and Corn Chowder
(666)

Cheesy Potato and Corn Chowder

Gramma Brown's Corn Chowder
(181)

Gramma Brown's Corn Chowder

A-Maize-ing Corn Chowder
(143)

A-Maize-ing Corn Chowder

Colorful Corn Chowder
(106)

Colorful Corn Chowder

Corn Chowder II
(84)

Corn Chowder II

Chicken and Corn Chowder with Thyme
(30)

Chicken and Corn Chowder with Thyme

Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Cheesy Potato and Corn Chowder

>

next recipe:

Colorful Corn Chowder