Cheese-Corn Chowder
Cheese-Corn Chowder is a creamy and comforting soup that combines sweet corn with tender potatoes and a hint of basil. The melted Cheddar cheese adds a rich, savory flavor, making it perfect for family gatherings or cozy nights in. It's a delightful dish that suits all ages.
Ingredients
- 2 c. water ⓘ
- 2 c. potatoes, diced ⓘ
- 1/2 c. onion, chopped ⓘ
- 1/2 c. celery, diced ⓘ
- 2 Tbsp. margarine ⓘ
- 1/2 tsp. basil ⓘ
- 1 bay leaf ⓘ
- 1 (17 oz.) can creamed corn ⓘ
- 2 c. milk ⓘ
- 1 c. canned tomatoes, chopped ⓘ
- 2 tsp. salt ⓘ
- 1/8 tsp. pepper ⓘ
- 1/2 c. shredded Cheddar cheese ⓘ
- 1 Tbsp. minced fresh parsley ⓘ
Instructions
- Combine water, potatoes, onion, celery, margarine, basil, and bay leaf in a large Dutch oven.
- Bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Discard bay leaf.
- Stir in corn, milk, tomatoes, salt, and pepper.
- Heat thoroughly.
- Add cheese and cook over low heat, stirring constantly, until cheese is melted.
- Garnish with parsley.
Tips & Substitutions
For a thicker chowder, consider adding a tablespoon of cornstarch mixed with a little water during the simmering process. If you prefer a vegetarian option, replace the margarine with olive oil and use vegetable broth instead of water. Fresh corn can also be used in place of canned for a sweeter taste. This dish pairs beautifully with Pumpkin Gobs for dessert.
Serving Suggestions
Serve the cheese-corn chowder hot, garnished with fresh parsley for a pop of color. It pairs well with crusty bread or a simple green salad for a complete meal. For a heartier option, you can serve it alongside Crock-Pot Ribs for a comforting family dinner.
Storage & Reheating
To store leftovers, let the chowder cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3 days. When reheating, do so gently on the stove over low heat, stirring frequently to prevent sticking. You may need to add a splash of milk for creaminess.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese-Corn Chowder contains roughly 740 calories, with 14g protein, 110g carbohydrates, and 40g fat. It is an excellent source of dietary fiber (207% of the Daily Value), iron (66% of the Daily Value), and vitamin C (61% of the Daily Value). Note that it is relatively high in sodium, at 1176mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen corn instead of canned?
Yes, you can use frozen corn as a substitute for canned corn. Just add it to the pot during the last 5 minutes of cooking to ensure it heats through. This will give the chowder a fresh taste and slightly firmer texture.
Is it possible to make this chowder dairy-free?
Absolutely! To make the chowder dairy-free, substitute the milk with almond milk or coconut milk. You can also replace the Cheddar cheese with a dairy-free cheese alternative or nutritional yeast for added flavor.
How can I make this dish spicier?
To add some heat to your cheese-corn chowder, consider mixing in diced jalapeños or a pinch of cayenne pepper during the simmering stage. You can also serve it with hot sauce on the side for those who enjoy a spicy kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).