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Cheddar, Corn and Potato Chowder

Serves 4
Time 45 min
This hearty soup is the ultimate comfort food, perfect on a cool winter night. The soup can be made ahead, then warmed and served alongside a mixed green salad for a quick weeknight dinner.
Special Diets:
Ingredients
  • 3 tablespoons unsalted butter
  • 1 yellow onion chopped
  • 1 tablespoon all-purpose flour
  • 4 cups vegetable broth
  • 4 large Yukon Gold potatoes diced (about 2 1/2 cups)
  • 2 cups frozen yellow corn
  • 2/3 cup milk
  • 1 cup shredded sharp Cheddar cheese
  • 1/2 teaspoon fine sea salt
  • cayenne pepper
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon ground black pepper
Method

Melt butter in a large saucepan over medium-high heat, Add onion and cook until softened, about 5 minutes. Mix in flour, coating the onion, and cook until no longer dry, about 1 minute. Add broth and bring to a boil, whisking constantly until smooth and thickened.

Reduce heat, add potatoes and simmer until tender, about 20 minutes. Use the back of a wooden spoon to slightly mash potatoes, then stir in corn and milk. Cook another 5 minutes, remove from heat and stir in cheddar cheese. Season with salt and pepper. Ladle into serving bowls and garnish with cayenne and parsley before serving.

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.
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  • 3 tablespoons unsalted butter
  • 1 yellow onion chopped
  • 1 tablespoon all-purpose flour
  • 4 cups vegetable broth
  • 4 large Yukon Gold potatoes diced (about 2 1/2 cups)
  • 2 cups frozen yellow corn
  • 2/3 cup milk
  • 1 cup shredded sharp Cheddar cheese
  • 1/2 teaspoon fine sea salt
  • cayenne pepper
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon ground black pepper