Recipe by Katymac1
"A yummy creamy chowder. Always a winner in our house!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
potato, peeled and diced
1 1/2 cups
1 1/2 cups
frozen corn kernels
chopped fresh chives
dry white wine
shredded Cheddar cheese
salt and pepper to taste
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.
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.
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.
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.
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.
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.
Awesome recipe!!!! We all LOVED IT!!!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Corn and Cheddar Chowder
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 348
** Calories from Fat: 179
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
A rich, creamy chowder with bacon and potato—just like granny used to make.
See how to make a delicious Creole-style chowder.
Discover a terrific technique for making vegetable soups.