Warm up with a comforting bowl of White-Cheddar Corn Chowder. This rich and creamy chowder combines sweet corn, sharp white cheddar, and hearty potatoes for a dish that’s both filling and flavorful. Whether you’re preparing it for a cozy weeknight meal or a special occasion, this chowder is guaranteed to satisfy your cravings.
White-Cheddar Corn Chowder
Course: SoupsCuisine: American4
servings10
minutes25
minutes380
kcalIngredients
2 tablespoons olive oil
1 medium yellow onion, finely chopped (about 1 cup)
1 celery stalk, finely chopped (about 1/2 cup)
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/2 cup dry white wine
3 Yukon gold potatoes, peeled and cut into 1/2-inch pieces (about 2 1/2 cups)
2 cups homemade or low-sodium store-bought chicken stock
3 cups fresh corn kernels (from about 6 ears of corn)
1 1/4 teaspoons coarse salt
Freshly ground pepper, to taste
2 ounces sharp white cheddar cheese, grated (about 3/4 cup)
Directions
- Heat oil in a saucepan over medium heat. Add onion, and cook until softened, about 4 minutes. Add celery, and cook until tender, about 4 minutes. Add coriander, cumin, and cayenne. Raise heat to medium-high, and add wine. Cook until most of the liquid has evaporated, 2 to 3 minutes. Add potatoes, stock, and milk, and bring to a boil (skim any foam from surface). Reduce heat, and simmer until potatoes are tender, about 15 minutes.
- Add corn, and cook until tender, 3 to 4 minutes. Remove from heat. Transfer 2 cups soup to a blender. Let cool slightly, then puree. Return puree to pan, and stir. Reheat if needed. Season with salt and pepper. Pour into bowls, and top with cheese. Chowder can be refrigerated in an airtight container for up to 3 days.
This White-Cheddar Corn Chowder is the perfect comfort food to enjoy on a chilly evening. With its rich blend of sweet corn, sharp cheddar, and tender potatoes, it’s a dish that’ll warm you from the inside out. Serve it with a side of fresh bread for a satisfying, flavorful meal.
