Corn Cheddar Chowder Recipe

Name: Corn Cheddar Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter or 3 tablespoons margarine; 1 large onion, chopped; 2 teaspoons chicken bouillon granules (or 2 cubes) or 2 teaspoons vegetable bouillon granules (or 2 cubes); 2 ½ cups water; 1 tablespoon flour; 2 teaspoons dry mustard; ¼ teaspoon cayenne pepper; ¼ teaspoon celery seed; 1 ½ teaspoons dried thyme; 6 medium potatoes, peeled and diced (or 8 small potatoes); 16 ounces frozen corn; 2 cups half-and-half; 1 cup milk; 2 cups cheddar cheese, shredded; ½ teaspoon celery salt; salt and pepper

Servings: persons

3 tablespoons butter or 3 tablespoons margarine
1 large onion, chopped
2 teaspoons chicken bouillon granules (or 2 cubes) or 2 teaspoons vegetable bouillon granules (or 2 cubes)
2 ½ cups water
1 tablespoon flour
2 teaspoons dry mustard
¼ teaspoon cayenne pepper
¼ teaspoon celery seed
1 ½ teaspoons dried thyme
6 medium potatoes, peeled and diced (or 8 small potatoes)
16 ounces frozen corn
2 cups half-and-half
1 cup milk
2 cups cheddar cheese, shredded
½ teaspoon celery salt
salt and pepper

1
In a large heavy saucepan, melt butter or margarine over medium heat and add onions.
2
Cook and stir for 8 or 9 minutes until onions are softened.
3
Mix together flour, mustard, cayenne pepper, celery seed and thyme and add to the onions; cook over low heat for 2 minutes.
4
Dissolve chicken or vegetable bouillon in 2 1/2 cups water, and add to saucepan.
5
Bring to a simmer.
6
Add potatoes and cover and simmer for 20 minutes, or until tender.
7
Add the corn, half and half, and milk and bring back to a simmer.
8
Remove from heat and stir in cheese and celery salt.
9
Add salt and pepper to taste.
10
Serve with biscuits and enjoy!

561

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 16 ingredients. The key ingredients include: 3 tablespoons butter or 3 tablespoons margarine, 1 large onion, chopped, 2 teaspoons chicken bouillon granules (or 2 cubes) or 2 teaspoons vegetable bouillon granules (or 2 cubes), 2 ½ cups water, and more.

Yes, Corn Cheddar 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 Cheddar Chowder

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