Description
A creamy and hearty Corn Chowder made with tender potatoes, sweet corn, and melted cheddar cheese, perfect for a comforting meal served with fresh bread and salad.
Ingredients
Scale
Main Ingredients
- 3 tbsp butter
- 1 medium onion, chopped
- 1 large potato, peeled and diced (preferably Yukon gold)
- 1 bay leaf
- 1/4 tsp dried sage
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 2 tbsp all purpose flour
- 2 cups vegetable stock
- 1 1/4 cups light cream (half + half)
- 1/4 cup dry white wine
- 1 341 mL can corn or 1 1/2 cups frozen corn niblets
- 2 cups grated cheddar cheese
- extra shredded cheese for garnish
- chopped chives or green onion for garnish
Instructions
- Sauté Aromatics and Vegetables: In a skillet over low to medium heat, melt the butter and add the chopped onion, diced potato, bay leaf, dried sage, salt, and ground black pepper. Cook for about 5 minutes, stirring occasionally, until the onions are soft but not browned.
- Add Flour: Sprinkle the all purpose flour over the vegetables and stir well to combine. Cook for about 1 minute to remove the raw flour taste.
- Incorporate Liquids and Simmer: Gradually whisk in the vegetable stock and light cream. Bring the mixture to a boil, then reduce the heat and simmer gently for 20 minutes, stirring often to prevent sticking and to allow the soup to thicken and the potatoes to soften.
- Add Wine and Corn: Pour in the dry white wine and add the corn. Continue simmering for another 5 minutes, until the soup is heated through and flavors meld.
- Finish Soup: Remove the bay leaf and take the soup off the heat. Stir in the grated cheddar cheese until it fully melts into the soup, creating a creamy texture.
- Garnish and Serve: Ladle the chowder into bowls and garnish with extra shredded cheese and chopped chives or green onions as desired. Serve immediately and enjoy!
Notes
- Use Yukon gold potatoes for a creamy texture that holds well in the chowder.
- For a richer flavor, substitute light cream with heavy cream if desired.
- Frozen corn niblets are an excellent substitute if canned corn is not available.
- Serve with warm, crusty bread and a fresh salad to complete the meal.
- For a thicker chowder, simmer longer to reduce the soup or add a little more flour at the start.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 55 mg
