Print

Corn and Cheddar Chowder

Prevent your screen from going dark

Makes 4 servings 1x

Time 30 minutes

Units Scale

Ingredients

  • 12 ounces russet or Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 1 tablespoon chopped garlic
  • 6 cups milk, or more as needed
  • Salt and pepper
  • 2 bay leaves
  • 3 tablespoons unsalted butter
  • 4 cups frozen corn kernels (or shuck 4 ears fresh corn)
  • 2 celery stalks, chopped
  • 3 tablespoons flour
  • 6 ounces grated white or yellow cheddar cheese (about 11/2 cups), plus more for garnish
  • 2 tablespoons chopped fresh chives, for garnish

Instructions

  1. Put the potatoes and garlic in a large pot with the milk over medium heat; sprinkle with salt and pepper. When the liquid begins to boil, adjust the heat so the liquid bubbles gently and add the bay leaves. Cover and cook, stirring occasionally to prevent the milk from scalding, until the potatoes are tender but not yet breaking apart, 10 to 15 minutes.
  2. Melt the butter in a medium skillet over medium heat. Add the corn and celery and sprinkle generously with salt and pepper. Cook, stirring occasionally, until the celery softens and the corn is heated through, 5 to 8 minutes. Add the flour and cook, stirring constantly, until the mixture darkens slightly and smells toasted, another 3 to 5 minutes.
  3. Add the corn mixture to the potatoes along with the cheese. Cook, stirring frequently, until the soup is steaming and has thickened a bit, 5 to 10 minutes. Taste and adjust the seasoning, remove the bay leaves, then garnish with more black pepper, cheese, and the chives, and serve.

— Recipe from Dinner for Everyone