Cheese & Corn Chowder
Submitted by Heaven
This simple, creamy, comforting chowder combines tender potatoes, sweet corn kernels, and cheese in a lightly spiced milk-based broth. It’s a quick, hearty soup perfect for chilly days, ready in about 30 minutes and serving 4 as a main dish.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
35 minPro Tips
- Cheese choice: American cheese melts smoothly without separating, but if using cheddar, shred it finely and add it gradually off the heat for best results.
- Thickness: If the chowder is too thick, add a splash of milk. If too thin, simmer a bit longer after thickening.
- Avoid curdling: Use medium heat after adding milk, and stir frequently. Whole milk helps with creaminess and stability.
- Make-ahead: This chowder reheats well on the stove over low heat (add a little milk if needed). Avoid microwaving at high power to prevent separation.
- Salt: The bouillon and cheese add saltiness, so taste before adding any extra.
Optional Variations
- Vegetarian: Swap chicken bouillon for vegetable bouillon.
- Spicy kick: Add diced green chilies or a pinch of cayenne with the corn.
- Heartier version: Stir in cooked crumbled bacon or diced ham just before serving.
- Cheesy upgrade: Use sharp cheddar or a mix of cheddar and Monterey Jack for a more pronounced cheese flavor.
- Fresh corn: In season, use kernels from 2-3 fresh ears of corn for brighter flavor (add a minute or two to cooking time).
Ingredients
Directions
- In a large saucepan, combine the diced potatoes, water, chicken bouillon granules, red pepper flakes, and black pepper to taste.
- Bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer for about 10 minutes, or until the potatoes are just tender. Stir occasionally to prevent sticking.
- Stir in 2½ cups of the milk and the drained corn. Bring back to a gentle simmer.
- In a small bowl, whisk together the remaining ½ cup milk and the flour until smooth (this prevents lumps). Stir this mixture into the saucepan.
- Cook and stir over medium heat until the chowder is slightly thickened and bubbly, about 3-5 minutes.
- Continue cooking and stirring for 1 more minute to fully thicken.
- Add the cheese and stir until completely melted and incorporated. Do not boil after adding cheese to avoid separation. Alternatively, serve with grated cheese sprinkled on top.
- Ladle into 4 soup bowls and sprinkle each serving with chopped parsley and/or grated cheese.
Comments
I added ½ teaspoon of dried oregano, and used a single large russet potato and the texture and flavor was excellent. I liked how simple and easy to make this corn chowder. Next day it was even better.