Description
Corn and Cheese Chowder is a creamy and hearty American soup made with sweet corn, tender potatoes, and melted cheddar cheese in a rich broth. This comforting and filling chowder is perfect for chilly days and can easily be customized with additional toppings for extra flavor.
Ingredients
Savouy Base
- 2 tablespoons butter
- 1 small onion, chopped
- 2 cloves garlic, minced
Main Ingredients
- 2 cups corn kernels (fresh, frozen, or canned)
- 2 medium potatoes, diced
- 3 cups vegetable or chicken broth
Dairy
- 1 cup milk
- 1 cup shredded cheddar cheese
Seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Melt Butter: In a large pot over medium heat, melt the butter until it is fully melted and starts to bubble gently.
- Sauté Onion: Add the chopped onion to the melted butter and cook, stirring occasionally, until the onion is softened and translucent, about 3-4 minutes.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, taking care not to burn it.
- Add Vegetables and Broth: Add the corn kernels, diced potatoes, and broth to the pot. Stir to combine all ingredients.
- Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 15 minutes or until the potatoes are tender when pierced with a fork.
- Add Milk and Cheese: Stir in the milk followed by the shredded cheddar cheese. Continue to cook on low heat, stirring frequently, until the cheese has melted and the soup has thickened to a creamy consistency.
- Season and Serve: Season the chowder with salt and black pepper to taste. Serve warm, garnished as desired.
Notes
- For a thicker chowder, blend a portion of the soup with an immersion blender and then mix it back in.
- Add cooked bacon bits for an extra smoky flavor and texture.
- Garnish with chopped fresh chives or parsley for color and freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
