Corn and Cheddar Chowder 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



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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Corn and Cheddar Chowder