Cheese and Corn Chowder
299kcal
Ingredients
- 2 cups sweet corn kernels fresh, frozen, or canned
- 2 medium potatoes peeled and diced
- 1 medium onion chopped
- 2 cups vegetable or chicken broth
- 1 cup milk
- 1 ½ cups shredded cheddar cheese or your choice of cheese
- 2 tablespoons butter
- Salt and pepper to taste
- Optional: A pinch of cayenne pepper or red pepper flakes for heat
Equipment
- Large pot or Dutch oven
- Potato masher (optional for thickening)
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and chopping board
Method
- Sauté the Onion and Potatoes: In a large pot, melt butter over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened. Add the diced potatoes and cook for another 2 minutes, stirring occasionally.
- Add the Corn and Broth: Pour in the vegetable or chicken broth and add the sweet corn. Stir to combine and bring to a boil. Once boiling, reduce the heat and let it simmer for 15-20 minutes or until the potatoes are tender.
- Add the Milk and Simmer: Stir in the milk and let the mixture simmer for an additional 5 minutes. If you prefer a thicker chowder, mash some of the potatoes with a potato masher.
- Stir in the Cheese: Reduce the heat to low and stir in the shredded cheddar cheese. Continue stirring until the cheese is fully melted and incorporated into the chowder.
- Season and Serve: Season with salt and pepper to taste, and add cayenne pepper or red pepper flakes for extra spice if desired. Serve the chowder hot, garnished with additional cheese or herbs if you like.
Notes
- Storage: Store leftover chowder in an airtight container in the refrigerator for up to 3 days. You can also freeze the chowder for up to 3 months, though the texture may change slightly after thawing.
- Vegan Option: For a dairy-free version, replace the milk with coconut milk or cashew cream and use dairy-free cheese.
- Add-ins: Feel free to add other vegetables like carrots, bell peppers, or spinach for extra flavor and nutrients.
- Spicy Variation: If you like spice, try adding diced jalapeños or a sprinkle of cayenne pepper to give the chowder a flavorful kick.
