Corn and Cheddar Chowder

90 Ratings
  • 5 Rating Star 59
  • 4 Rating Star 28
  • 3 Rating Star 3
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A yummy creamy chowder. Always a winner in our house!

By Katymac1
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Ingredients

Directions

  • In a large saucepan over medium high heat, melt the butter and stir in the onion, potato, bay leaf, cumin, and sage. Saute about 5 minutes, until the onion is tender. Mix in the flour, coating the onion and potato. Pour in the chicken stock and milk. Bring to a boil, whisking constantly until smooth. Reduce heat, and simmer 30 minutes, stirring frequently, until the potato is tender.

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  • Mix the corn, parsley, chives, and wine into the saucepan, and cook about 5 minutes, until heated through. Remove the bay leaf, and stir in the Cheddar cheese until melted and blended. Season with salt and pepper.

Nutrition Facts

Per Serving:
348.31 calories; 14.65 g protein; 27.82 g carbohydrates; 19.93 g fat; 59.69 mg cholesterol; 307.1 mg sodium.Full Nutrition

Reviews (69)

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Most helpful positive review

BOBATEMYPANTS
11/14/2005
This was a wonderful recipe. It smelled so wonderful. I did make a few changes in it though as I made it. I used about 1/2 cup wine. I added 1/4 tsp cracked red pepper. I also used I stalk of green onion instead of chives. I made this with a friend and we finished it the same night. I hope you enjoy making this as well as eating it.
Helpful
(9)

Most helpful critical review

Anonymous
11/24/2011
This recipe was just ok to me. I feel like the seasonings are a bit off or maybe it's missing something. I'm just not sure what. It's a decent recipe but I think it needs a bit of tweaking.
Helpful
(2)
90 Ratings
  • 5 Rating Star 59
  • 4 Rating Star 28
  • 3 Rating Star 3
Reviews:
Most Helpful Most Positive Least Positive Newest
Michelle Ramey
11/14/2006
This was good but it kind of separated out on me a little due to the long simmering time after the addition of the flour. If I were to do it again I would just add the flour and broth to the veggies let that cook until the taters were tender and then add the milk and let it thicken up. When I first added the milk it had a beautiful texture but broke up with all the simmering. I simmered at a low temp too. I used one Yukon Gold and one red potato. I used a mix of skim milk and fat-free evaporated milk and added a bit of both extra milk and broth. Omitted the wine. I cut the cheese down to 1 cup. It was very rich and creamy even with the skim milk. Served with focaccia bread.
Helpful
(16)
BOBATEMYPANTS
11/14/2005
This was a wonderful recipe. It smelled so wonderful. I did make a few changes in it though as I made it. I used about 1/2 cup wine. I added 1/4 tsp cracked red pepper. I also used I stalk of green onion instead of chives. I made this with a friend and we finished it the same night. I hope you enjoy making this as well as eating it.
Helpful
(9)
Sarah Jo
07/19/2011
I read through the reviews before I made this soup finding WhatADish's review quite helpful so I made one minor change regarding the milk. I didn't add it until right before I took it off the heat right after I added the cheese. I also did not add a whole cup and cup and a half. I used about a quarter cup or so just to give it a touch of creaminess. Next time I make this I'd use different spices I think. I just wasn't a fan of the spices in this soup but that's really just personal preferance. I think I'd add chunked ham too. Oh! When I sauteed the onion I also added a mess of fresh minced garlic.
Helpful
(8)
Anonymous
09/12/2006
Very delicious! I made a couple of adjustments - I toasted some minced garlic and added to the mixture while it was simmering. I also cut down the amount of cheese. I thought the full amount would overwhelm the other flavors of the soup. I will definitely make this again - maybe add some bacon next time.
Helpful
(6)
danigurrl
01/11/2011
Very good. Followed recipe exactly with the exception of not adding the wine because I didn't have any. Plus I used dried chives and parsley because that's all I had in the house.
Helpful
(5)
ven8zia
04/04/2011
Thanks for the tip about it separating! I also waited to add the milk until close to the end. I did add a little more chicken stock (about 1/2 cup more) after the flour to make up for the lack of milk otherwise the liquid would have been too thick. When you do add the milk be sure to first whisk some of the hot liquid into it so you're not adding cold milk to the pot (as that can also cause separation).
Helpful
(4)
bakinamy
11/04/2007
I had this last night at a little get together and it was a hit! I added bacon and used the bacon fat instead of the butter to saute the onions and potato's. Thanks so much for the recipe!
Helpful
(4)
SHEWETT
04/01/2007
Very warm and comforting. I halved the cumin and put in 1/2 tsp basil instead of the sage (didn't have any) I also used green onion instead of chives. It came out lovely. I didn't have any seperation problems and simmered it a long time.
Helpful
(4)
Shonda Boo
10/28/2010
Awesome recipe!!!! We all LOVED IT!!!
Helpful
(4)
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