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 stalk, 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 stock; 1 cup skim milk; 3 cups frozen corn kernels; 1 1/4 teaspoons coarse salt; Freshly 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 stalk, 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 stock
1 cup skim milk
3 cups frozen corn kernels
1 1/4 teaspoons coarse salt
Freshly ground pepper, to taste
2 ounces sharp white cheddar cheese, grated (about 3/4 cup)

1
1. Heat oil in a saucepan over medium heat. Add onion, and cook until softened, about 4 minutes; add celery, and cook until tender, about 4 minutes. Add coriander, cumin, and cayenne; raise heat to medium-high, and add wine. Cook until most of the liquid has evaporated, 2 to 3 minutes.
2
2. Add potatoes, stock, and milk, and bring to a boil (skim any foam from surface). Reduce heat, and simmer until potatoes are tender, about 15 minutes.
3
3. Add corn, and cook until tender, 3 to 4 minutes. Remove from heat. Transfer 2 cups soup to a blender. Let cool slightly, then puree. Return puree to pot, and season with salt and pepper. Pour into bowls, and top with cheese.

568

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 stalk, 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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