Corn And Cheese Chowder
A comforting corn and cheese chowder with tender potatoes, sweet corn, and melted Cheddar, perfect for cozy gatherings and satisfying lunch or dinner options.
Ingredients
- 2 c. water ⓘ
- 2 c. peeled diced potatoes ⓘ
- 1/2 c. diced onions ⓘ
- 1/2 c. diced celery ⓘ
- 2 Tbsp. margarine ⓘ
- 1/2 tsp. dried basil ⓘ
- 1 large bay leaf ⓘ
- 17 oz. can cream-style corn ⓘ
- 2 c. milk ⓘ
- 1 c. canned chopped tomatoes ⓘ
- 2 tsp. salt ⓘ
- 1/8 tsp. pepper ⓘ
- 1/2 c. shredded Cheddar cheese ⓘ
- 1 Tbsp. minced fresh parsley ⓘ
Instructions
- Combine water, diced potatoes, diced onions, diced celery, margarine, dried basil, and bay leaf in a large Dutch oven; bring to a boil.
- Reduce heat and simmer about 10 minutes or until potatoes are tender.
- Discard bay leaf.
- Stir in cream-style corn, milk, chopped tomatoes, salt, and pepper.
- Add shredded Cheddar cheese.
- Cook over low heat, stirring constantly, until cheese is melted.
- Sprinkle minced fresh parsley over the chowder.
Tips & Substitutions
For added flavor, consider sautéing the onions and celery in the margarine before adding the other ingredients. If fresh corn is in season, you can substitute 2 cups of fresh corn kernels for the cream-style corn. You can also use vegetable broth instead of water for a richer taste. For a creamier texture, use whole milk or a combination of milk and cream.
Serving Suggestions
Serve this chowder hot, garnished with minced parsley. It pairs beautifully with a fresh Red-Green Salad for a light meal. For a heartier option, consider serving it alongside crusty bread or a sandwich. This chowder also makes a delightful starter for a cozy family dinner.
Storage & Reheating
Store leftover chowder in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, stirring occasionally to prevent sticking. If the chowder thickens too much in the fridge, add a splash of milk when reheating to restore its creamy consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Corn And Cheese Chowder contains roughly 2136 calories, with 42g protein, 164g carbohydrates, and 153g fat. It is an excellent source of iron (208% of the Daily Value), vitamin C (207% of the Daily Value), and dietary fiber (116% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% 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 make this chowder ahead of time?
Yes, you can make this chowder a day in advance. Just follow the recipe and store it in the fridge. The flavors will meld beautifully overnight, making it even tastier. When ready to serve, reheat gently on the stove.
Is there a vegetarian version of this chowder?
Absolutely! This chowder is already vegetarian-friendly. Just ensure that the ingredients, like the margarine, are plant-based. You can also add more vegetables like bell peppers or carrots for added nutrition.
What can I use instead of Cheddar cheese?
If you're looking for a cheese substitute, you can use Monterey Jack or Colby cheese for a similar melting quality. For a vegan option, try a plant-based cheese that melts well, or simply omit the cheese for a lighter chowder.
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).