This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Microwave Corn Chowder
Parmesan Corn Chowder
Corn Chowder
Colorful Corn Chowder
Slow-Cooked Corn Chowder
more »
Top Related Articles
Corn in the U.S.A.
Thickening Soups
Making Stock
Cooking Questions: Soup
Cold Summer Soups
Basic Soup Stocks: Vegetarian, Beef, and Chicken
Chicken Soup's On
Big Fun on the Bayou: Favorite Gumbo Recipes
Super Bowl(R), Super Chili
Gumbo Basics
Related Collections
Canned Chicken Broth and Stock
Frozen Corn
Frozen Vegetables
Canned Food Recipes
Corn

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Corn and Cheddar Chowder

By: Katymac1

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

Rate/Review | Read Reviews (52)

Prep Time:
15 Min

Cook Time:
45 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

3 tablespoons butter
1 onion, chopped
1 large potato, peeled and diced
1 bay leaf
1/2 teaspoon cumin
1/4 teaspoon dried sage
3 tablespoons all-purpose flour
2 cups chicken stock
1 1/2 cups milk
1 1/2 cups frozen corn kernels
2 tablespoons chopped parsley
2 tablespoons chopped fresh chives
1/4 cup dry white wine
2 cups shredded Cheddar cheese
salt and pepper to taste

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.
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.