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+ servings

Creamy Cheesy Corn & Potato Chowder

Hearty and delicious - a great recipe!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main, Meatless Main, Soup
Servings: 6 - 8
Author: Tricia

Ingredients

  • 2 tablespoons unsalted butter
  • 3 small carrots, diced
  • 1 large stalk celery, diced
  • 1 large onion, chopped
  • 2 cups low sodium chicken or vegetable broth
  • 6 Yukon or butter potatoes, peeled and chopped (about 1 ½ pounds)
  • 1 tablespoon fresh thyme leaves, or 1 teaspoon dried
  • 2 ¼ cups whole milk, divided
  • 1 (15-ounce) can yellow corn, drained (or 2 cups fresh or frozen)
  • ½ teaspoon salt
  • 1 tablespoon fresh parsley leaves, chopped plus more for garnish
  • 1 pinch cayenne pepper (optional)
  • 1 teaspoon fresh ground black pepper
  • 2 tablespoons cornstarch or arrowroot
  • 1 cup shredded cheese, plus more for garnish

Instructions

  • In a large pot or Dutch oven melt the butter over medium heat. Add the carrots, celery, and onions and saute for 3-5 minutes or until slightly tender. Add the broth, potatoes and thyme. Cook over medium heat for 15 minutes or until the potatoes are tender, and not mushy. Using a potato masher, spatula or large spoon, mash about ⅓ of the potatoes to thicken. Reduce the heat and stir in 2 cups of the milk, corn, salt, parsley, cayenne and black pepper.
  • In a small bowl whisk the remaining 1/4 cup milk with the cornstarch until blended. Slowly drizzle the cornstarch mixture into the soup. Heat slowly until thickened and bubbly. Remove from heat and slowly add 1 cup of grated cheese, until melted. Check the seasoning and add salt and pepper if needed. Serve immediately.
  • Garnish each serving with additional shredded cheese, a dollop of sour cream, parsley, chives and/or chopped bacon, if desired.

Notes

Use fresh grated cheese for this soup. Cheddar, Buffalo Cheddar or Gruyère all work well.
Freeze leftovers in an airtight container. Reheat gently over low to medium-low heat. Do not boil.