Corn Cheddar Chowder
Creamy corn cheddar chowder combines sweet corn, smoky turkey, and spicy peppers, offering a hearty, flavorful dish perfect for cozy gatherings and comfort food enthusiasts.
Ingredients
- 1 red onion, diced ⓘ
- 1 yam, diced ⓘ
- 4 Tbsp butter ⓘ
- 3 stalks celery, diced ⓘ
- 2 cloves garlic, diced ⓘ
- 2 jalapeno peppers, seeded and diced
- 1/4 cup flour ⓘ
- 4 cups milk, warmed ⓘ
- 2 cups corn kernels, pureed ⓘ
- 1 cup corn kernels ⓘ
- 1 cup smoked turkey breast, diced ⓘ
- 1/2 cup roasted red peppers ⓘ
- 1 teaspoon cumin ⓘ
- 1/2 teaspoon basil ⓘ
- 1/2 teaspoon pepper ⓘ
- 1/4 teaspoon ground red pepper ⓘ
Instructions
- Preheat oven to 350°F.
- In a buttered pan, roast diced red onion and yam for 15 to 20 minutes.
- Melt butter in a 3-quart pan and cook diced celery, jalapeno peppers, and garlic until tender.
- Stir flour into the celery mixture until blended.
- Gradually stir in warmed milk and cook, stirring constantly, until slightly thickened.
- Stir in the roasted onion and yam mixture, corn kernels, diced smoked turkey breast, roasted red peppers, cumin, basil, pepper, and ground red pepper.
- Stir in 1 1/2 cups of cheese and continue stirring until cheese is melted.
- Garnish with remaining cheese and scallions before serving.
Tips & Substitutions
For a richer flavor, consider adding a splash of smoked paprika alongside the cumin. If you're looking for a lighter option, you can substitute half-and-half for the milk. To add more texture, reserve some whole corn kernels and stir them in just before serving. This chowder pairs beautifully with the Hawaiian Graham Cracker Cake for dessert.
Serving Suggestions
Serve the chowder hot, garnished with additional cheese and chopped scallions for a fresh touch. This dish goes well with crusty bread or a side salad, making it a hearty meal. For an extra kick, you can serve it alongside the Egg Breakfast for a complete and satisfying brunch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, stirring occasionally to prevent sticking. If the chowder thickens too much, add a splash of milk to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Cheddar Chowder contains roughly 739 calories, with 62g protein, 49g carbohydrates, and 34g fat. It is an excellent source of protein (125% of the Daily Value), iron (86% of the Daily Value), and calcium (64% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1011mg per serving (44% 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 prepare the chowder a day in advance. Just follow the recipe up until the cheese is added, then allow it to cool completely before refrigerating. When ready to serve, reheat gently and stir in the cheese until melted.
What can I use instead of smoked turkey breast?
If you can’t find smoked turkey breast, you could use diced cooked chicken or even bacon for a different flavor profile. Vegetarian options include using extra beans or tofu for protein without meat.
Is there a way to make this chowder dairy-free?
Absolutely! You can substitute the milk with a plant-based milk like almond or coconut milk. Use a dairy-free cheese alternative to maintain the cheesy flavor, ensuring it's suitable for your dietary needs.
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).