Recipe:

Cheddar, Corn and Potato Chowder

Email recipe | Print recipe | Post to Twitter | Post to Facebook

Rate this | Add your comment

Serves 4

Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.

Ingredients

3 tablespoons butter*
1 yellow onion, chopped
1 tablespoon flour*
32 ounces vegetable broth*
2 1/2 cup diced Yukon Gold potatoes (about 4 large)
2 cups frozen yellow corn*
2/3 cup milk*
1 1/2 cup shredded sharp cheddar cheese*
Salt and pepper to taste
Pinch of cayenne pepper (garnish)
Chopped parsley (garnish)

Method

In a large saucepan over medium high heat, melt butter and sauté onion about 5 minutes, until tender. Mix in flour, coating the onion. Add broth and bring to a boil, whisking constantly until smooth. Reduce heat, add potatoes and simmer 20 minutes until tender. Slightly mash potatoes in soup, then stir in corn and milk. Cook another 5 minutes, remove from heat and stir in cheddar cheese. Season with salt and pepper. Garnish, if desired.

Nutrition

Per serving (about 19oz/535g-wt.): 450 calories (210 from fat), 23g total fat, 13g saturated fat, 70mg cholesterol, 1200mg sodium, 47g total carbohydrate (4g dietary fiber, 6g sugar), 17g protein

Tags: Family Friendly, Budget, One Pot Meals, American, Vegetarian

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.