Corn and Cheese Chowder
Indulge in the comforting warmth of Corn and Cheese Chowder, a creamy blend of sweet corn, sharp cheddar, and savory spices. This hearty dish is perfect for chilly evenings or family gatherings, transforming simple ingredients into a delightful experience that fills your kitchen with irresistible aromas. With its rich texture and vibrant flavors, this chowder will quickly become a go-to recipe for any occasion.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 4 cups fresh corn (about 6 ears)
- 1 cup sharp cheddar cheese, grated
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 medium Yukon Gold potatoes, diced (about 2 cups)
- 4 cups low-sodium chicken broth
- 1 cup heavy cream (or half-and-half)
- Salt and pepper to taste
- Fresh cilantro or chives for garnish (optional)
Instructions
- In a large pot over medium heat, add olive oil and sauté the chopped onion until soft and translucent.
- Stir in the minced garlic and diced potatoes; cook for about 1 minute until fragrant.
- Pour in the chicken broth, add corn kernels, season with salt and pepper, and simmer for 15-20 minutes until potatoes are tender.
- Blend half of the chowder using an immersion blender for a creamy texture while keeping some chunks intact.
- Slowly stir in heavy cream and grated cheddar cheese until fully melted and combined. Adjust seasoning as needed.
- Serve warm, garnished with fresh herbs if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 40mg
Keywords: For added flavor diversity, consider substituting fresh corn with canned or frozen corn if necessary. To make this chowder vegan-friendly, replace dairy products with coconut milk or cashew cream and use vegetable broth.