Description
This creamy and hearty Corn Chowder combines tender potatoes, sweet corn, and sharp cheddar cheese in a rich, comforting soup that's perfect for any season. Made with simple ingredients and cooked on the stovetop, it's easy to prepare and full of delicious flavors.
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
- Melt butter and 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, stirring occasionally, until the onions are soft but not browned.
- Add flour: Sprinkle in the all purpose flour and mix well to coat the vegetables. Cook for about 1 minute to remove the raw flour taste.
- Incorporate liquids and simmer: Whisk in the vegetable stock and light cream. Bring the mixture to a boil, then reduce the heat to a simmer. Let the soup simmer for about 20 minutes, stirring frequently to prevent sticking and to allow the potatoes to become tender.
- Add wine and corn: Stir in the dry white wine and the corn. Continue simmering until the soup is heated through, about 5 more minutes.
- Finish soup: Remove and discard the bay leaf. Take the soup off the heat and stir in the grated cheddar cheese until it melts smoothly into the soup.
- Serve and garnish: Ladle the chowder into bowls and garnish with extra shredded cheese and chopped chives or green onion as desired. Serve warm and enjoy!
Notes
- Use Yukon gold potatoes for creamy texture and flavor.
- Vegetable stock can be substituted with chicken stock if preferred.
- For a thicker chowder, add an extra tablespoon of flour during step 2.
- Serve with fresh crusty bread and a simple green salad for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 50 mg
