Description
A creamy and comforting Corn Chowder made with tender potatoes, sweet corn, aromatic spices, and melted cheddar cheese. This hearty soup is perfect for warming up any day and can be served with fresh bread and salad for a complete meal.
Ingredients
Scale
Soup Base
- 3 tbsp butter
- 1 medium onion, chopped
- 1 large potato, peeled and diced (preferably Yukon gold)
- 1 bay leaf
- 1/4 tsp dried sage
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 2 tbsp all purpose flour
- 2 cups vegetable stock
- 1 1/4 cups light cream (half + half)
- 1/4 cup dry white wine
- 1 341 mL can corn or 1 1/2 cups frozen corn niblets
Cheese and Garnish
- 2 cups grated cheddar cheese
- Extra shredded cheese, for garnish
- Chopped chives or green onion, for garnish
Instructions
- Prepare the base: In a skillet over low to medium heat, melt the butter. Add the chopped onion, diced potato, bay leaf, dried sage, salt, and ground black pepper. Cook for about 5 minutes until the onions become soft and translucent without browning.
- Add flour: Stir in the all purpose flour and mix well. Cook for about 1 minute to cook out the raw flour taste, stirring constantly.
- Add liquids and simmer: Whisk in the vegetable stock and light cream. Bring the mixture to a boil, then reduce heat to a simmer. Cook for 20 minutes, stirring often to prevent sticking and allow the potatoes to soften and thicken the chowder.
- Add wine and corn: Stir in the dry white wine and the canned or frozen corn. Continue to simmer for 5 minutes until the soup is heated through and flavors are well blended.
- Finish the soup: Remove the bay leaf and take the soup off the heat. Stir in the grated cheddar cheese until melted completely into the chowder.
- Serve: Ladle the chowder into bowls, garnish with extra shredded cheese and chopped chives or green onion as desired. Serve immediately and enjoy!
Notes
- This chowder can be ready in under 45 minutes, making it perfect for a quick weeknight dinner.
- Serve with crusty fresh bread and a crisp salad to complete the meal.
- Use Yukon gold potatoes for creaminess, but russets can also be used if preferred.
- For a vegetarian version, ensure vegetable stock is used and cheese is vegetarian-friendly.
- If you prefer a thicker chowder, increase the flour to 3 tablespoons but adjust the liquid slightly.
- Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 50 mg
