Corn And Cheddar Cheese Chowder Recipe

Name: Corn And Cheddar Cheese Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large potato, peeled and diced; 2 cups water, salted; 1 bay leaf; 1/4 teaspoon dried sage; 1/4 teaspoon cumin seed (may substitute cumin powder); 3 tablespoons butter; 1 small onion, finely chopped; 1 1/4 cups heavy cream (may substitute milk or half & half for healthier version); 2 ears corn, kernels from (or about 1 to 1 1/2 cups frozen or canned); chopped chives; chopped parsley; 1/4 teaspoon nutmeg; salt & pepper; 1 1/2 cups sharp cheddar cheese, grated (4 oz.); 4 -5 tablespoons dry white wine

Servings: persons

1 large potato, peeled and diced
2 cups water, salted
1 bay leaf
1/4 teaspoon dried sage
1/4 teaspoon cumin seed (may substitute cumin powder)
3 tablespoons butter
1 small onion, finely chopped
1 1/4 cups heavy cream (may substitute milk or half & half for healthier version)
2 ears corn, kernels from (or about 1 to 1 1/2 cups frozen or canned)
chopped chives
chopped parsley
1/4 teaspoon nutmeg
salt & pepper
1 1/2 cups sharp cheddar cheese, grated (4 oz.)
4 -5 tablespoons dry white wine

1
In a large soup pot, place the peeled and diced potato and simmer it in the salted water with the bay leaf, sage, and cumin seeds until just barely tender (about 15 to 20 minutes).
2
In a saucepan, melt the butter and saute the chopped onion until tender. Add the flour and mix well with a whisk. Add the cream, stirring with the whisk until the sauce has thickened.
3
Pour thickened sauce into the potatoes and their water, adding also the corn, chopped herbs, nutmeg, and salt & pepper. Let the soup simmer gently for about ten minutes.
4
Finally, stir in the grated cheese and the white wine and mix well, until the cheese is completely melted.
5
Correct the seasoning if desired and serve. :).

567

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 large potato, peeled and diced, 2 cups water, salted, 1 bay leaf, 1/4 teaspoon dried sage, and more.

Yes, Corn And Cheddar Cheese Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn And Cheddar Cheese Chowder

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