White Cheddar Corn Chowder Recipe

Name: White Cheddar Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, finely chopped (about 1 cup); 1 celery rib, finely chopped (about 1/2 cup); 1/2 teaspoon ground coriander; 1/4 teaspoon ground cumin; 1/8 teaspoon cayenne pepper; 1/2 cup dry white wine; 3 yukon gold potatoes, peeled and cut into 1/2-inch pieces (about 2 1/2 cups); 2 cups low sodium chicken broth; 1 cup nonfat milk; 3 cups fresh corn kernels (from about 6 ears of corn); 1 1/4 teaspoons coarse salt; fresh ground pepper, to taste; 2 ounces sharp white cheddar cheese, grated (about 3/4 cup)

Servings: persons

2 tablespoons olive oil
1 medium yellow onion, finely chopped (about 1 cup)
1 celery rib, finely chopped (about 1/2 cup)
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/2 cup dry white wine
3 yukon gold potatoes, peeled and cut into 1/2-inch pieces (about 2 1/2 cups)
2 cups low sodium chicken broth
1 cup nonfat milk
3 cups fresh corn kernels (from about 6 ears of corn)
1 1/4 teaspoons coarse salt
fresh ground pepper, to taste
2 ounces sharp white cheddar cheese, grated (about 3/4 cup)

1
Heat oil in a saucepan over medium heat. Add onion, and cook until softened, about 4 minutes.
2
Add celery, and cook until tender, about 4 minutes.
3
Add coriander, cumin, and cayenne. Raise heat to medium-high, and add wine.
4
Cook until most of the liquid has evaporated, 2 to 3 minutes.
5
Add potatoes, stock, and milk, and bring to a boil (skim any foam from surface).
6
Reduce heat, and simmer until potatoes are tender, about 15 minutes.
7
Add corn, and cook until tender, 3 to 4 minutes.
8
Remove from heat. Transfer 2 cups soup to a blender. Let cool slightly, then puree. Return puree to pan, and stir.
9
Reheat if needed.
10
Season with salt and pepper. Pour into bowls, and top with cheese.
11
Chowder can be refrigerated in an airtight container for up to 3 days.

584

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 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 medium yellow onion, finely chopped (about 1 cup), 1 celery rib, finely chopped (about 1/2 cup), 1/2 teaspoon ground coriander, and more.

Yes, White Cheddar 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.

White Cheddar Corn Chowder

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