Potato Corn Chowder Recipe With Cheddar Cheese

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Flickr/whitneyinchicago
35 minutes DURATION
25 minutes COOK TIME

Ingredients

  • 3 medium potatoes, scrubbed and diced
  • 3 cups water
  • 1 bay leaf
  • 1/2 teaspoon salt, divided
  • 1 medium onion, finely chopped
  • 1 tablespoon olive oil
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 1 1/2 cups corn kernels, fresh or frozen
  • 1/2 teaspoon ground cumin
  • 1 tablespoon chopped fresh chives, or 1 teaspoon dried chives
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper
  • 4 ounces cheddar cheese, grated

Directions

  • In large saucepan or Dutch oven, place potatoes, water, bay leaf and 1/4 teaspoon salt; boil until potatoes are barely tender.
  • In a medium skillet, sauté onion in oil until tender and nearly transparent.
  • Add a few tablespoons of water if onions begin to stick.
  • Add flour and mix thoroughly. Add milk gradually, stirring constantly.
  • Pour mixture slowly into cooked potatoes and water.
  • Stir in corn and add cumin, chives, parsley, nutmeg, pepper and remaining salt.
  • Simmer over very low heat for about 15 minutes.
  • Add cheddar cheese and stir until completely melted.
  • Serve immediately.
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This warming Potato Corn Chowder Recipe can be prepared in just over 30 minutes for a lovely winter weeknight.

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Potato Corn Chowder
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