Creamy Cheddar & Corn Potato Chowder
Indulge in this velvety Creamy Cheddar & Corn Potato Chowder, a delightful blend of fresh vegetables and creamy cheese that warms the soul. Perfect for chilly days, this chowder features hearty potatoes, sweet corn, and a hint of curry for an unexpected twist. It’s easy to prepare and makes for a comforting meal that can be served on its own or paired with crusty bread. Gather your loved ones, share a bowl, and savor the rich flavors that will make your taste buds sing!
6
Servings
300
Calories
15
Ingredients
Ingredients
butter
1/4 cup (cubed)
celery
2 (ribs, chopped)
carrots
2 medium (chopped)
green pepper
1 medium (chopped)
onion
1 medium (chopped)
all-purpose flour
1/4 cup (none)
curry powder
1 teaspoon (none)
salt
1/2 teaspoon (none)
freshly ground black pepper
1/4 teaspoon (none)
milk
1 cup (none)
chicken broth
4 cups (none)
potatoes
1 lb (peeled and cubed (about 2 medium))
whole kernel corn
1 (8 3/4 ounce) can (drained)
shredded cheddar cheese
2 cups (none)
fresh parsley
1 tablespoon (minced)
Instructions
1
In a large 6-quart stockpot, melt the cubed butter over medium heat. Add the chopped celery, carrots, green pepper, and onion. Sauté for 3-4 minutes or until the onion becomes tender and translucent.
2
Sprinkle in the all-purpose flour, curry powder, salt, and freshly ground black pepper. Stir well to combine and cook for an additional minute to remove the raw flour taste.
3
Gradually pour in the milk while continuously stirring to create a smooth mixture. Next, add the chicken broth, cubed potatoes, and drained corn. Increase the heat and bring the mixture to a boil, then reduce the heat to low and cover the pot. Allow it to simmer for 15-20 minutes, or until the potatoes are fork-tender.
4
Once the potatoes are cooked, stir in the shredded cheddar cheese and allow it to melt completely. Remove the pot from heat.
5
For a creamy texture, use an immersion blender to purée the chowder until smooth, or let it cool slightly then carefully transfer portions to a blender. Blend until smooth and return the mixture to the pot. Heat through before serving.
6
Finally, stir in the minced fresh parsley just before serving for a pop of freshness.
Nutrition Information
13g
Fat
33g
Carbs
10g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main dish described in this recipe?
The recipe is for a Creamy Cheddar & Corn Potato Chowder, a velvety blend of vegetables and cheese.
How many servings does this chowder recipe yield?
This recipe makes 6 servings.
What is the calorie count per serving?
Each serving contains approximately 300 calories.
What size stockpot is recommended for this recipe?
A large 6-quart stockpot is recommended.
What vegetables are sautéed at the beginning?
The recipe starts by sautéing chopped celery, carrots, green pepper, and onion.
How long should the vegetables be sautéed?
Sauté the vegetables for 3-4 minutes or until the onion is tender and translucent.
Does this recipe use a thickening agent?
Yes, 1/4 cup of all-purpose flour is used to thicken the chowder.
What unique spice is included in this chowder?
One teaspoon of curry powder is added for an unexpected flavor twist.
How much chicken broth is required?
The recipe calls for 4 cups of chicken broth.
What type of milk should be used?
The recipe requires 1 cup of milk.
How many potatoes do I need?
You need 1 lb of potatoes, which is approximately 2 medium potatoes.
How should the potatoes be prepared?
The potatoes should be peeled and cubed.
What kind of corn is used in this soup?
The recipe uses one 8 3/4 ounce can of drained whole kernel corn.
How long does the chowder need to simmer?
The mixture should simmer for 15-20 minutes.
How do I know when the potatoes are done?
The potatoes are ready when they are fork-tender.
What kind of cheese is added to the chowder?
Two cups of shredded cheddar cheese are stirred in at the end.
When should the cheese be added?
Stir in the cheese once the potatoes are fully cooked and tender.
How can I make the texture creamier?
You can use an immersion blender to purée the chowder until smooth.
Can I use a standard blender instead of an immersion blender?
Yes, but let it cool slightly and transfer portions carefully to blend.
What garnish is suggested for freshness?
One tablespoon of minced fresh parsley is stirred in just before serving.
Is there any fat in this recipe?
Yes, each serving contains 13g of fat.
How many carbohydrates are in a serving?
There are 33g of carbohydrates per serving.
What is the protein content per serving?
Each serving provides 10g of protein.
How much butter is used for the base?
The recipe uses 1/4 cup of cubed butter.
What are the basic seasonings used?
The recipe uses 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper.
What is the category of this recipe?
This recipe is categorized as a Soup.
Can I serve this with anything?
It can be served on its own or paired with crusty bread.
Should the corn be drained before adding?
Yes, the canned corn should be drained.
Is this recipe considered comfort food?
Yes, it is tagged as comfort food and is ideal for chilly days.
Does the recipe include instructions for reheating?
Yes, if you blend the soup, you should heat it through again before serving.