Corn and Cheddar Chowder

4.6
(101)

A yummy creamy chowder. Always a winner in our house!

11
11
11
11
11
Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
Servings:
6
Yield:
6 servings

Ingredients

  • 3 tablespoons butter

  • 1 onion, chopped

  • 1 large potato, peeled and diced

  • 1 bay leaf

  • ½ teaspoon cumin

  • ¼ teaspoon dried sage

  • 3 tablespoons all-purpose flour

  • 2 cups chicken stock

  • 1 ½ cups milk

  • 1 ½ cups frozen corn kernels

  • 2 tablespoons chopped parsley

  • 2 tablespoons chopped fresh chives

  • ¼ cup dry white wine

  • 2 cups shredded Cheddar cheese

  • salt and pepper to taste

Directions

  1. In a large saucepan over medium high heat, melt the butter and stir in the onion, potato, bay leaf, cumin, and sage. Saute about 5 minutes, until the onion is tender. Mix in the flour, coating the onion and potato. Pour in the chicken stock and milk. Bring to a boil, whisking constantly until smooth. Reduce heat, and simmer 30 minutes, stirring frequently, until the potato is tender.

  2. Mix the corn, parsley, chives, and wine into the saucepan, and cook about 5 minutes, until heated through. Remove the bay leaf, and stir in the Cheddar cheese until melted and blended. Season with salt and pepper.

Nutrition Facts (per serving)

348 Calories
20g Fat
28g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 348
% Daily Value *
Total Fat 20g 26%
Saturated Fat 12g 62%
Cholesterol 60mg 20%
Sodium 307mg 13%
Total Carbohydrate 28g 10%
Dietary Fiber 3g 10%
Total Sugars 6g
Protein 15g 29%
Vitamin C 19mg 21%
Calcium 364mg 28%
Iron 1mg 8%
Potassium 527mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love