Description
A creamy, comforting Corn Chowder loaded with tender potatoes, sweet corn, and sharp cheddar cheese, perfect for a hearty meal. This easy stovetop recipe combines simple ingredients with creamy textures and savory flavors, finished with fresh chives or green onions for a delightful touch.
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
- Prepare 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 become soft but avoid browning.
- Add flour: Sprinkle the flour over the cooked vegetables and stir well to combine. Cook the mixture for about 1 minute to remove the raw flour taste.
- Add liquids and simmer: Whisk in the vegetable stock and light cream, then bring the soup to a boil. Once boiling, reduce the heat and let it simmer for about 20 minutes, stirring often to prevent sticking and to allow the potatoes to soften.
- Add wine and corn: Stir in the dry white wine and canned or frozen corn. Continue simmering for an additional 5 minutes until the soup is fully heated through and flavors meld.
- Finish soup: Remove and discard the bay leaf. Remove the soup from heat and stir in the grated cheddar cheese until fully melted and creamy.
- Garnish and serve: Ladle the chowder into bowls and garnish with extra shredded cheese along with chopped chives or green onions. Serve immediately and enjoy!
Notes
- Use Yukon gold potatoes for a creamy texture that holds up well in the chowder.
- Stir the soup frequently during simmering to prevent the cream from scorching on the bottom of the pan.
- For a richer chowder, substitute light cream with heavy cream if desired.
- If you prefer a thicker chowder, mash some of the cooked potatoes before adding the corn.
- Serve with fresh crusty bread and a green salad for a complete meal.
- To make it vegetarian, ensure the vegetable stock is vegetarian-friendly and avoid cheese with animal rennet.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 65 mg
