Corn and Cheddar Chowder

Author: Canadian Living

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

  • Portion size 2 servings

Ingredients

  • 2 teaspoons butter
  • 1 onion chopped
  • 1 clove garlic minced
  • 1 carrots diced
  • 1 celery stalk diced
  • 1 tablespoon all-purpose flour
  • 1 1/2 cup diced new potato
  • 1 1/2 teaspoon chopped fresh thyme leaf
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 bayleaf
  • pinch hot pepper flakes
  • 1 cup vegetable stock
  • 1 cup chicken stock
  • 1 1/4 cup milk
  • 1 cup corn niblets
  • 1 cup shredded old Cheddar cheese
  • 1/4 cup diced sweet red pepper

Method

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 facts <b>Per serving:</b> about

  • Protein 26 g
  • Calories 580.0
  • Total fat 27 g
  • Total carbohydrate 64 g
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Food

Corn and Cheddar Chowder

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