Description
This hearty Corn Chowder combines creamy potatoes, sweet corn, and sharp cheddar cheese for a comforting and delicious soup perfect for any occasion.
Ingredients
Scale
Main Ingredients
- 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 and half)
- 1/4 cup dry white wine
- 1 341 mL can corn or 1 1/2 cups frozen corn niblets
- 2 cups grated cheddar cheese
- Extra shredded cheese (for garnish)
- Chopped chives or green onion (for garnish)
Instructions
- Cook Aromatics: In a skillet over low to medium heat, melt the butter. Add the chopped onion, diced potato, bay leaf, dried sage, salt, and black pepper. Cook for about 5 minutes until the onions are soft but not browned.
- Add Flour: Stir in the all purpose flour thoroughly and cook for about 1 minute to eliminate the raw flour taste.
- Add Liquids: Gradually whisk in the vegetable stock and light cream. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, stirring frequently to prevent sticking.
- Add Wine and Corn: After simmering, stir in the dry white wine and corn niblets. Continue to simmer until the soup is fully warmed through, approximately 5 minutes.
- Finish Soup: Remove the bay leaf and take the soup off the heat. Stir in the grated cheddar cheese until it melts completely, creating a rich and creamy texture.
- Garnish and Serve: Ladle the soup into bowls and garnish with extra shredded cheese and chopped chives or green onion. Serve immediately and enjoy!
Notes
- This soup can be ready in less than 45 minutes, making it perfect for a quick and satisfying meal.
- Serve with fresh bread and a side salad to complete the meal.
- For a thicker chowder, use less stock or add more potatoes.
- Vegetable stock is used to keep the soup vegetarian, but chicken stock can be substituted if preferred.
- If you want a richer flavor, substitute light cream with heavy cream.
- To make it gluten-free, substitute all purpose flour with gluten-free flour or cornstarch slurry.
Nutrition
- Serving Size: 1 cup
- Calories: 290 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 40 mg
