a delicious, creamy chowder. A winner in our home every time!
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 tablespoons butter
- 1 onion, chopped
- 1 large potato, peeled and diced
- 1 bay leaf
- ½ teaspoon cumin
- ¼ teaspoon dried sage
- 3 tablespoons all-purpose flour
- 2 cups chicken stock
- 1 ½ cups milk
- 1 ½ cups frozen corn kernels
- 2 tablespoons chopped parsley
- 2 tablespoons chopped fresh chives
- ¼ cup dry white wine
- 2 cups shredded Cheddar cheese
- salt and pepper to taste
Instructions
- 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.
Nutrition Facts
| Calories | 348 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 60 mg |
| Dietary Fiber | 3 g |
| Protein | 15 g |
| Saturated Fat | 12 g |
| Sodium | 307 mg |
| Sugars | 6 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
I made this once before and it was quite good.
Deilicious!
Great way to use fresh corn in season. Very tasty and freezes well.
Pretty good! I added more black pepper.
awesome flavors! will make this again!
We love this soup. It’s hardy and flavorful. I discovered that I only had about a 1/2 cup of the cheddar cheese, but did have a cup of “Mexican mix” cheese, thankfully. Half of the corn i used was fresh home grown, the best! I’m planning to make a huge batch of this to freeze for the winter months!
Very good.
Love this recipe!
My family absolutely LOVED this corn chowder! I actually made it with lobster stock from the lobster I cooked the night before, used a cast iron skillet to sauté some bacon and fresh corn to top it off at the end, and omg, DELICIOUSNESS!!! WILL be making this again once the local supersweet corn is available at the local farms! (Gotta love living just outside Amish country lol) THANK YOU for sharing this recipe! It was absofreakinglutely delicious! Oh did I mention corn chowder happens to be my favorite food, and this is BY FAR my favorite recipe!
I had my doubts. This went off as a hit with my family YUM
A family hit. Instead of using butter, I cooked some bacon in the soup pot, set the bacon aside for garnish bits, and cooked the onions and potatoes in the bacon fat. YUM!
Only changes I made were omitting the potatoes and using heavy cream in place of milk. Wow! This was stellar! Best use for leftover roasted sweet corn that we have ever had!!
This is a great base soup! Made to exact specs except I wanted it as a main meal and sliced up turkey kielbasa to add in which was extra salty goodness!
This is the best corn chowder recipe I have ever made. Yum! Don’t add any salt, it’s perfect without it because of the cheese and I also added sliced turkey kielbasa and added it in when I put the corn in. Some fresh cracked pepper and this was the perfect chowder! My husband doesn’t even like corn chowder and he loved it! I served it with roasted garlic ciabatta bread.
I added 1 pound sausage 1/4 tsp marjoram and used milk & half and half to the ingredients list. I sautéed the onion with the sausage instead of the butter. I also made a white sauce with the butter and flour(I would used 2 T flour instead of 3), then added a combination of Swiss, Monterey Jack and mostly cheddar cheese to the white sauce to prevent the separation. I had dinner guests and there were no left overs.
Used can cr of chicken soup instead of chicken broth and added package of real crumbled bacon. I mixed all the ingredients but the cheese and simmered. No problem with separation. Added 1 can cr of corn
Holy moly! Recently became a vegetarian, and I was really missing a good seafood chowder on a cold fall day. This was better! My BF and roomie (both non vegetarians) said it smelled divine as it cooked, and were full after one bowl each! I got a little worried there wouldn’t be enough, so I added a can of pinto beans with the corn. I also subbed veggie broth for chicken, tarragon for cumin (seriously try it!) and I didn’t have white wine, so I added red. Made the colour a bit grey, but the boys didn’t care. They’ve demanded this on a weekly bases.
It was very easy to make and came out great! I made some adjustments: instead of regular milk, I used Almond Milk; I added sausage to the recipe; used fresh corn instead of frozen corn, and reduced the simmer time to 20 minutes. Thanks for the recipe. It was great.
I actually loved this recipe as did everyone who tried it. Two different people mentioned that 1. it could have used some ham or 2. I would have added bacon. Even without the pork it was awesome but I will add it next time I cook it.
This was delicious, and very simple to make. The only change I made was to use vegetable broth instead of chicken broth. Next time, I would use fresh sage, added with the onions, and add w little cayenne or hot sauce. Not very much, but just to give it a little hint of heat. Thanks!
I made a few changes. I had no sage or parsley, so I added dried tarragon. I also was out of wine so I used extra dry vermouth. I added a couple of cooked chicken breasts. The results were yummy.