Cheddar Corn Chowder Recipe – Comfort Food Soup
This cheddar corn chowder recipe is a creamy comfort food soup made with sweet corn, sharp cheddar, and hearty potatoes. Perfect for cozy dinners, family meals, or chilly nights
Equipment
- Large pot or Dutch oven
- Knife and cutting board
- Wooden spoon
- Ladle
- Grater
Ingredients
- 4 cups corn (fresh, frozen, or canned)
- 2 cups diced potatoes (Yukon gold or russet)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream (or milk)
- 2 cups sharp cheddar cheese, freshly grated
- Salt and pepper, to taste
Optional Add-ins:
- 4 slices bacon, cooked and crumbled
- 1 cup diced bell peppers
- Fresh herbs (thyme, parsley)
Instructions
- Sauté Aromatics: In a large pot, cook onion and garlic in butter until fragrant.
- Add Vegetables: Stir in potatoes and corn. Cook for 2–3 minutes.
- Pour in Broth: Add broth, bring to a boil, then reduce heat. Simmer until potatoes are tender (15–20 minutes).
- Blend (Optional): For creaminess, blend part of the soup with an immersion blender, leaving some chunks.
- Add Cream: Stir in cream or milk, heating gently. Do not boil.
- Add Cheddar Cheese: Reduce heat to low. Add cheese gradually, stirring until melted and smooth.
- Final Seasoning: Adjust salt, pepper, and add herbs if desired.
Notes
- Don’t Boil After Dairy: Prevents curdling.
- Use Starchy Potatoes: Helps thicken naturally.
- Freshly Grated Cheese: Melts smoother than pre-shredded.
- Flavor Boost: Bacon or smoked paprika adds depth.
- Storage: Keeps 3–4 days in the fridge; flavors deepen overnight.
- Corn Options: Fresh for peak sweetness, frozen for convenience, canned for speed.
- Reheating Tip: Add a splash of milk or broth when reheating to loosen texture.