Vermont Corn Chowder Recipe

Name: Vermont Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter, softened to room temperature; 1 cup chopped onion; ½ cup chopped celery; ½ teaspoon salt; ½ teaspoon fresh coarse ground black pepper; ¼ teaspoon paprika; 1 14 lbs potatoes, cooked, peeled, and diced; 2 cups milk; 2 (14 3/4 ounce) cans cream-style corn; 8 ounces cheddar cheese, shredded (about 3 cups); 2 tablespoons chopped fresh parsley

Servings: persons

2 tablespoons butter, softened to room temperature
1 cup chopped onion
½ cup chopped celery
½ teaspoon salt
½ teaspoon fresh coarse ground black pepper
¼ teaspoon paprika
1 14 lbs potatoes, cooked, peeled, and diced
2 cups milk
2 (14 3/4 ounce) cans cream-style corn
8 ounces cheddar cheese, shredded (about 3 cups)
2 tablespoons chopped fresh parsley

1
Melt butter in a Dutch oven over low heat.
2
Increase heat to medium, add onion and celery, and cook until tender, 5-7 minutes.
3
Add salt, pepper, and paprika and stir with a wooden spoon.
4
Add potatoes, milk, and corn and stir until soup is heated through.
5
Remove Dutch oven from heat and stir in cheese until melted.
6
If necessary, place soup over low heat and cook, stirring until all of cheese is melted; do not boil.
7
Ladle soup into bowls and sprinkle with chopped parsley.
8
Store leftover soup in a covered container in the refrigerator.

577

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 11 ingredients. The key ingredients include: 2 tablespoons butter, softened to room temperature, 1 cup chopped onion, ½ cup chopped celery, ½ teaspoon salt, and more.

Yes, Vermont Corn 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.

Vermont Corn Chowder

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