Parmesan Corn Chowder
A creamy, cheesy corn chowder with potatoes, carrots, and celery, perfect for comforting meals and suitable for family dinners or casual gatherings.
Ingredients
Instructions
- In a Dutch oven, stir together 2 cups water, potatoes, carrots, celery, onions and pepper.
- Bring to a boil.
- Reduce heat and simmer for 10 minutes.
- In a large saucepan, melt the butter.
- Stir in flour.
- Add milk all at once and cook and stir over medium heat until the mixture is thickened.
- Add cheese, stirring until melted.
- Carefully add the cheese mixture to the vegetable mixture.
- Stir in the corn.
- Heat through.
- Do not boil.
Tips & Substitutions
For a creamier chowder, consider using half-and-half instead of milk. If you prefer a bit more texture, try adding cooked bacon or smoked sausage. You can also substitute the Parmesan with other hard cheeses like Pecorino Romano. To enhance the flavor, add a pinch of garlic powder or thyme. This chowder is versatile and can be adjusted to fit your taste, much like in the Raisin-Oatmeal Carrot Cookies.
Serving Suggestions
Serve the Parmesan Corn Chowder hot, garnished with additional Parmesan and fresh herbs like parsley or chives for a pop of color. It pairs beautifully with crusty bread or a side salad for a complete meal. Consider serving alongside Quick Delicious Rolls for a comforting dinner. This chowder also makes a great starter for a larger spread, especially with American recipes.
Storage & Reheating
Store any 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 frequently to prevent sticking. You may need to add a splash of milk to regain the original creamy consistency. Avoid reheating in the microwave as it can cause the chowder to separate.
Nutrition & Diet Analysis (per serving)
Each serving of Parmesan Corn Chowder contains roughly 1422 calories, with 14g protein, 119g carbohydrates, and 100g fat. It is an excellent source of vitamin C (50% of the Daily Value), potassium (41% of the Daily Value), and vitamin A (41% of the Daily Value). It also contributes 10g of dietary fiber toward your daily target.
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, frozen corn works well in this recipe. Just add it directly to the chowder during the last few minutes of cooking to heat through. This can enhance the texture and flavor of the chowder, making it just as delicious as using canned corn.
How can I make this chowder vegetarian?
To make this chowder vegetarian, ensure that you use vegetable broth instead of water for boiling the vegetables. The recipe as it stands is already vegetarian-friendly, but you can also add more vegetables like bell peppers or zucchini for added nutrition and flavor.
Can I make this chowder ahead of time?
Absolutely! You can prepare the chowder ahead of time and store it in the refrigerator. Just remember to reheat it gently to prevent curdling, and add a little milk if it thickens too much. This makes it a great option for meal prep or serving at gatherings.
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).