4.1 from 60 votes
Corn and Cheddar Cheese Chowder
A classic comforting corn and cheddar cheese chowder is the perfect meal for a chilly evening.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6
Calories: 443 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 3 medium white thin skinned potatoes diced (no need to peel)
- 2 bay leaves
- 1/2 tsp dried sage
- 1/2 tsp cumin seeds
- 1 tsp salt
- 2 ears of corn kernels removed
- 2 Tbsp butter
- 1 medium onion chopped
- 2 Tbsp flour leave out for gluten free
- Splash of dry white wine
- 1 1/4 cups cream or half and half
- 1 1/2 cups sharp white cheddar cheese grated (the sharper the better)
- 1/4 tsp fresh grated nutmeg
- Fresh cracked black pepper to taste
- fresh parsley
- fresh chives
Instructions
- In a medium saucepan, place the potatoes, bay leaves, sage, cumin seed and salt. Add water to just barely cover the potatoes and bring to a boil. Cook for about 10 minutes until the potatoes are mostly cooked but still firm. They will continue cooking in the soup. Add a little more water if the level sinks too low.
- In a stock pot or Dutch oven, melt the butter and saute the onions until they are softened. Add the flour and cook for a minute. Add the splash of wine and continue to cook until the liquid has evaporated. Whisk in the cream, making sure to get all the flour and onions off the bottom of the pan and incorporated into the cream.
- Add the potatoes and their water along with the corn kernels. Add the nutmeg and pepper and bring it up to a simmer. Simmer gently for about 10 minutes, until the corn is tender. Stir often and make sure it doesn't boil furiously. It should be kept at a gentle simmer.
- Remove the bay leaves and stir in the chopped parsley and chives. Take off the heat, add the cheese and stir until it is melted. It is important to taste the soup now and adjust the seasonings. Serve the soup garnished with a little more chopped chives.
Cup of Yum
Notes
- You can definitely cut fat and calories by using whole milk in place of cream, but then I would leave out the wine, which can cause curdling, since milk based soups are more fragile than cream based. Likewise be careful to take the soup off the heat before you add the cheese, or it can curdle as well.This soup is good enough to warrant some experimentation to find your perfect blend. I've made it many different combinations of milk, cream and half and half, depending on my mood.This recipe is slightly adapted from The Vegetarian Epicure, by Anna Thomas
Nutrition Information
Calories
443kcal
(22%)
Carbohydrates
30g
(10%)
Protein
12g
(24%)
Fat
32g
(49%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
1g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
108mg
(36%)
Sodium
627mg
(26%)
Potassium
628mg
(18%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1192IU
(24%)
Vitamin C
25mg
(28%)
Calcium
257mg
(26%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 443
% Daily Value*
| Calories | 443kcal | 22% |
| Carbohydrates | 30g | 10% |
| Protein | 12g | 24% |
| Fat | 32g | 49% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 108mg | 36% |
| Sodium | 627mg | 26% |
| Potassium | 628mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1192IU | 24% |
| Vitamin C | 25mg | 28% |
| Calcium | 257mg | 26% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.