Tested till perfect Corn and Cheddar Chowder

Corn and Cheddar Chowder

Corn and Cheddar Chowder, chock-full of veggies, this chowder is great with a spinach salad. End the meal with wedges of watermelon.

By Daphna Rabinovitch

Recipe4 out of 5 based on 9 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 2


  • 2 tsp 2tspbutter
  • 1 1oniononions, chopped
  • 1 1clove garliccloves of garlic, minced
  • 1 1carrotcarrots, diced
  • 1 1celery stalkcelery stalks, diced
  • 1 tbsp 1tbspall-purpose flour
  • 1-1/2 cups 1-1/2cupsdiced new potatonew potatoes
  • 1-1/2 tsp 1-1/2tspchopped fresh thyme leaffresh thyme leaves
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 1bayleaf
  • pinch pinchhot pepper flakes
  • 1 cup 1cupvegetable stock or chicken stock
  • 1-1/4 cups 1-1/4cupsmilk
  • 1 cup 1cupcorn niblets
  • 1 cup 1cupshredded old Cheddar cheese
  • 1/4 cup 1/4cupdiced sweet red peppersweet red peppers


In saucepan, melt butter over medium heat; cook onion, garlic, carrot, celery and potatoes, stirring, for 3 minutes. Add flour, thyme, salt, pepper, bay leaf and hot pepper flakes; stir for 30 seconds. Whisk in stock. Bring to boil; reduce heat and simmer, covered, for about 10 minutes or until potatoes are just tender.

Stir in milk and corn; cook over low heat, covered, for about 8 minutes or until corn is tender. (Can be cooled, covered and refrigerated for up to 1 day; reheat over low heat.) Add cheese; cook, stirring, just until melted. Discard bay leaf; taste and adjust seasoning. Garnish with red pepper.

Nutritional Information Per serving: about

cal 580 pro 26g total fat 27g carb 64g
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