Corn and Cheddar Chowder Recipe - Allrecipes.com
Corn and Cheddar Chowder Recipe
  • READY IN 1 hr

Corn and Cheddar Chowder

Recipe by  

"A yummy creamy chowder. Always a winner in our house!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

Directions

  1. 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.
  2. 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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 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.

 
Most Helpful Critical Review
Nov 23, 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.

 
Jul 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.

 
Nov 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.

 
Sep 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.

 
Jan 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.

 
Oct 28, 2010

Awesome recipe!!!! We all LOVED IT!!!

 
Nov 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!

 

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Nutrition

  • Calories
  • 348 kcal
  • 17%
  • Carbohydrates
  • 27.8 g
  • 9%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 19.9 g
  • 31%
  • Fiber
  • 2.9 g
  • 11%
  • Protein
  • 14.7 g
  • 29%
  • Sodium
  • 372 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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