Sweet Corn & Cheddar Chowder
Submitted by JANETDZIC
Sweet corn and sharp cheddar chowder with potatoes, half-and-half, and a dry mustard kick. Creamy, hearty, and ready in one pot for a weeknight dinner.
YIELD
6 servingsPREP
10 minCOOK
31 minREADY
41 minThis chowder pulls its character from two underused ingredients: dry mustard, which adds a sharp horseradish-like edge that cuts through the cream, and an aged sharp cheddar that melts in slow at the very end so it stays glossy instead of breaking.
A classic mirepoix of onion, celery, and carrot forms the savory base, but the potatoes do the structural work. Their starch leaches out as they simmer, naturally thickening the broth before any dairy joins the pot.
Timing the corn matters too. Fresh or frozen kernels go in late so they keep their pop and sweetness. Once the cheese melts in, the heat must stay very low. A boil after the cheese addition will curdle the half-and-half and split the soup.
Pro Tips
- Grate the cheese yourself from a block. Pre-shredded cheese is coated in starch that prevents smooth melting.
- Cut potatoes in even ½-inch dice so they finish at the same time as the corn.
- Strip fresh thyme leaves from the stems before adding. Dried thyme can go straight in.
- Save the corn cobs to simmer in the broth for 10 minutes for deeper corn flavor, then discard before adding potatoes.
Variations
- Stir in cooked, crumbled bacon and use the rendered fat to sauté the vegetables for a smokier chowder.
- Add diced poblano or jalapeño with the onion for a Tex-Mex spin.
- Swap half-and-half for evaporated milk to lighten the soup without losing creaminess.
Ingredients
Directions
Melt 3 tablespoon of the butter in a heavy large saucepan over medium heat.
Add the chopped onion, celery and carrot and sauté until vegetables begin to soften, about 5 minutes.
Mix in 2 teaspoon dry mustard. Add 1½ cups canned chicken broth, potatoes, bay leaf, and thyme.
Bring mixture to a boil. Reduce heat to low, cover saucepan and simmer until potaotes are almost tender, about 10 minutes.
Add the corn and half and half, return soup to a simmer. Cover saucepan and cook until vegetables are tender, about 6 minutes.
Reduce heat to very low and add the cheddar cheese to the soup, mixing until cheese is just melted.
Season soup to taste with salt and pepper.
Ladle soup into deep bowls, and garnish with remaining cheese and green onion and serve.
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