Corn and Cheddar Cheese Chowder is one of the first meals I ever made for myself, and it continues to be a beloved favorite ~ I can’t wait for you to try it!

creamy and comforting corn chowder

Some recipes just become part of your life.  That’s the case with this one.  I’ve been making Corn and Cheddar Cheese Chowder ever since I discovered Anna Thomas’  The Vegetarian Epicure in college.  The book defined vegetarian cooking for a generation, and even though it predates the current trend toward lower fat foods, many of its recipes remain classics.  The book is charmingly written and illustrated, and I highly recommend it.  I’m so excited because Anna has agreed to do an interview with TVFGI, so stay tuned later this month, when I’ll chat with her, learn more about The Vegetarian Epicure (which she wrote in college!) and hear about what she’s up to today, which may surprise you.

Corn and cheddar cheese chowder

I make this chowder all year round, but right now is the ideal time to enjoy it, when corn is still fabulous but our thoughts are starting to turn toward fall.  Yes, it’s made with cream, but it is hearty enough to be a dinner all by itself.   I served ours with earthy Pumpernickel Biscuits.  (I’ll be posting the recipe for them on Tuesday)  The recipe, below, is slightly adapted from the original, which was inevitable because I have been making it for years and have adjusted it to suit my particular tastes.  One thing I have never changed, however, is the unusual combination of sage, cumin seed and nutmeg which gives the soup a unique flavor profile.

Corn and Cheddar Cheese Chowder

Yield: serves 4 to 6

Ingredients

  • 3 medium white thin skinned potatoes, diced (no need to peel)
  • 2 bay leaves
  • 1/2 tsp dried sage
  • 1/2 tsp cumin seeds
  • 1 tsp salt
  • 2 ears of corn, kernels removed
  • 2 Tbsp butter
  • 1 medium onion, chopped
  • 2 Tbsp flour (leave out for gluten free)
  • splash of dry white wine
  • 1 1/4 cups cream (or half and half)
  • 1 1/2 cups sharp white cheddar cheese, grated (the sharper the better)
  • 1/4 tsp fresh grated nutmeg
  • fresh cracked black pepper to taste
  • fresh parsley
  • fresh chives

Instructions

  1. In a small saucepan, place the potatoes, bay leaves, sage, cumin seed and salt. Add water to just barely cover the potatoes and bring to a boil. Cook for about 10 minutes until the potatoes are mostly cooked but still firm. They will continue cooking in the soup. Add a little more water if the level sinks too low.
  2. In a stock pot or soup pan, melt the butter and saute the onions until they are softened. Add the flour and cook for a minute. Add the splash of wine and continue to cook until the liquid has evaporated. Whisk in the cream, making sure to get all the flour and onions off the bottom of the pan and incorporated into the cream.
  3. Add the potatoes and their water along with the corn kernels. Add the nutmeg and pepper and bring it up to a simmer. Simmer gently for about 10 minutes, until the corn is tender. Stir often and make sure it doesn't boil furiously. It should be kept at a gentle simmer.
  4. Remove the bay leaves and stir in the chopped parsley and chives. Take off the heat, add the cheese and stir until it is melted. It is important to taste the soup now and adjust the seasonings. Serve the soup garnished with a little more chopped chives.

Notes

You can definitely cut fat and calories by using whole milk in place of cream, but then I would leave out the wine, which can cause curdling, since milk based soups are more fragile than cream based. Likewise be careful to take the soup off the heat before you add the cheese, or it can curdle as well. This soup is good enough to warrant some experimentation to find your perfect blend. I've made it many different combinations of milk, cream and half and half, depending on my mood. This recipe is slightly adapted from The Vegetarian Epicure, by Anna Thomas

http://theviewfromgreatisland.com/corn-and-cheddar-cheese-chowder/

Corn and Cheddar Cheese Chowder is classic comfort food!

This soup is a simple combination of ingredients that is so good, I hope you give it a try.  I like to usher in the fall with a big bowl.   For my interview with Anna, though, I think I’ll branch out and choose a recipe that I’ve never tried from The Vegetarian Epicure books, any ideas?

Tagged with →  
This doesn't have to be goodbye ---
CLICK HERE FOR TVFGI'S RSS FEED AND NEVER MISS ONE DELICIOUS BITE!
If you love to get mail, CLICK HERE AND I'LL SEND MY POSTS TO YOUR INBOX.
I'm also on FACEBOOK chatting and sharing recipes every day. If you like to Pin, (and who doesn't?) follow me on PINTEREST
blog_share_subscribe
Share →

23 Responses to Corn and Cheddar Cheese Chowder

  1. J. Herendeen says:

    I just made this and it is yummy. However I simplified the procedure as follows. I boiled the unpeeled potatoes in a pot of bailing water while in another pot I cooked the onion in the butter and also added a couple cloves of garlic minced. Then the other dry ingredients and the flour and gradually added milk ( cutting down of calories in cream ) which essentially makes it into what we used to call a white sauce but thinned to how you like it. Added the corn and the cooked and cut up potatoes. I didn’t have any cumin. Remember to “correct” the seasoning i.e. salt and pepper after bringing it all together.

  2. Yvonne says:

    Just made this for dinner, delicious! Perfect for the fall weather upon us. Love the nutmeg touch.

  3. Meagan says:

    I’m positively drooling over this, Sue! Just a lovely, hearty use for all the corn that’s on and popping at my local farm stands these days! Fantastic recipe!!

  4. SallyBR says:

    Love her books, including the last one, Love Soup

    From her Vegetarian Epicure, I made the broccoli souffle which I blogged about, with a small review of the book – she was absolutely adorable in her email exchanges with me when I asked permission to publish her recipe. If you don’t mind me including the link to my post, here it is

    http://bewitchingkitchen.com/tag/broccoli-souffle/

    if you don’t want to include the link, please feel free to delete it, and I won’t do it again, ok?

    http://bewitchingkitchen.com/2013/02/20/broccoli-walnut-souffle-from-a-special-cookbook/

    This sounds like a great chowder, I should pin it right away!

    My regards to Anna Thomas, I am sure the interview will be great!

  5. Arleen says:

    Love Love your recipes!!!! Finally recipes with lots of veggies,herbs,grains and fish :)))
    Soup was fantastic!!
    Keep up the good work!!

  6. That is a unique mix of spices. Can’t wait to try this. Today it got a bit cooler so this may be calling today!

  7. Joanne says:

    Now this is just the chowder recipe I’ve been craving and searching for!!

    You know I’ve never seen any of the vegetarian epicure books?! So excited for your interview!

    • Sue says:

      Thanks Joanne—you should pick one up if you see it, I’ve gone through several editions because mine fall apart from so much use!

  8. Pinned for the future. We are leaving soup weather behind – hopefully! Looks great though.

  9. This looks so good Sue. I just told my husband that I wasn’t hungry but I’ve just changed my mind!

  10. Dom says:

    pretty soup… I can imagine how incredibly stuffed with flavour it is… I too have one or two absolute classics that I used pull out of the hat but since blogging i’ve not done them in ages… my mushroom and chestnut soup is one of them and now i’m inspired to revisit it, so thank you… pretty tiles too by the way !

    • Sue says:

      There are so many old favorites that never get made anymore in our house due to the demands of blogging…I need you to post that mushroom and chestnut soup, my friend!

  11. Julie says:

    Hi This looks wonderful. The save feature is working but the print feature does not seem to work today.

  12. Karen Harris says:

    This does look wonderful. I make a version of this with chicken and bacon but sometimes a meatless option is welcomed by everyone. I can’t wait to see your interview and see the recipe for those biscuits.

  13. Mary says:

    This looks wonderful, Sue! We were thinking along the same lines this week.:) I love a great chowder!

Leave a Reply

Your email address will not be published. Required fields are marked *