Description
This creamy and comforting Corn Chowder recipe is perfect for a hearty meal. Made with tender potatoes, sweet corn, aromatic herbs, and rich cheddar cheese, it's a delightful blend of flavors and textures that warms you from the inside out.
Ingredients
Scale
Base Ingredients
- 3 tbsp butter
- 1 medium onion, chopped
- 1 large potato, peeled and diced (Yukon gold preferred)
- 1 bay leaf
- 1/4 tsp dried sage
- 1/4 tsp salt
- 1/8 tsp ground black pepper
Thickening & Liquids
- 2 tbsp all purpose flour
- 2 cups vegetable stock
- 1 1/4 cups light cream (half and half)
- 1/4 cup dry white wine
Corn & Cheese
- 341 mL can corn or 1 1/2 cups frozen corn niblets
- 2 cups grated cheddar cheese
- Extra shredded cheese for garnish
- Chopped chives or green onion for garnish
Instructions
- Sauté Vegetables: In a skillet over low to medium heat, melt the butter. Add the chopped onion, diced potato, bay leaf, dried sage, salt, and black pepper. Cook for about 5 minutes until the onions are soft but not browned.
- Add Flour: Sprinkle the flour over the vegetables and mix well to combine. Cook this mixture for about 1 minute to remove the raw flour taste.
- Add Stocks and Cream: Whisk in the vegetable stock and light cream gradually. Bring the mixture to a boil, then reduce heat and let it simmer. Stir often and cook for about 20 minutes, allowing the flavors to meld and potatoes to become tender.
- Add Corn and Wine: Stir in the white wine and corn. Continue to simmer for an additional 5 minutes until the soup is fully warmed through.
- Finish Soup: Remove the bay leaf and take the soup off the heat. Stir in the grated cheddar cheese until it melts completely, creating a creamy texture.
- Garnish and Serve: Ladle the chowder into bowls and garnish with extra shredded cheese and chopped chives or green onion. Serve warm and enjoy your delicious corn chowder!
Notes
- This chowder can be prepared in less than 45 minutes, ideal for quick weeknight dinners.
- Serve with fresh crusty bread and a green salad for a complete meal.
- Use Yukon gold potatoes for creaminess; russet potatoes work as an alternative.
- For a richer chowder, substitute light cream with heavy cream.
- If you prefer a thicker chowder, increase the flour to 3 tablespoons slightly.
- Vegetable stock can be replaced with chicken stock if not vegetarian.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 55 mg
