Corn & Cheddar Chowder is 1970s era cozy soup ~ an unfussy meal that’s big on flavor, and not shy about butter, cream, or good cheese.
The short list of my most iconic recipes would definitely include corn and cheddar cheese chowder. It’s from the original The Vegetarian Epicure (Book One, 1972) by Anna Thomas. The book was basically part of the post-hippie moment when whole grains, yogurt, sprouts, vegetarian and “back-to-the-land” cooking was in full bloom. This is a recipe that I make for me and my family countless times, and it’s not one I play around with much, just little tweaks here and there ~ it’s pretty perfect just as it is.
what makes corn and cheddar cheese chowder special
It’s a simple recipe I make whenever I can get my hands on good corn on the cob. And yes, I’ve made it once or twice with frozen corn when I have no other choice.
I love that it’s made with water, not stock, and a good shot of white wine carries through to the end of the short cooking. The flavors aren’t intense, but they’re distinctive:
- ground sage gives a warm, woodsy aura to the chowder.
- cumin is also warm, with a sharper citrusy edge.
- bay if you have fresh, that’s best.
- nutmeg, even a little bit, makes this soup memorable.
- cheddar cheese, make sure it’s sharp.
Upon looking back on the original recipe I see that over the years I’ve upped the spices a bit, and often subbed half and half for the heavy cream to make a slightly more flavorful lightened up (but still rich) corn and cheddar cheese chowder.
corn and cheddar cheese variations
Add bacon: sauté a few strips of chopped bacon until crisp, then remove to drain and use as garnish. Use the bacon grease to sauté the onion.
Add salmon, either fresh or smoked, diced ham, or rotisserie chicken.
Use whole milk in place of the half and half or cream.
Change up the cheese: try Gruyere, Gouda (smoked, or not.)
For gluten free thicken your corn and cheddar cheese chowder with cornstarch or a gluten free baking mix instead of flour.
This recipe is pure comfort, great for fall nights, harvest parties, and game day gatherings. We love it and it’s one of those meals that’s become a tradition in my family.
Corn and Cheddar Cheese Chowder
Equipment
- Dutch oven
Ingredients
- 2 large russet potatoes or 3-4 thin skinned waxy potatoes*, peeled and diced
- 2 bay leaves
- 1/2 tsp dried sage, or more to taste
- 1/2 tsp cumin powder, or more to taste
- 1 tsp coarse salt
- 2 Tbsp butter
- 1 medium onion, chopped
- 1 Tbsp flour
- 1/2 cup dry white wine
- 2-3 ears corn, kernels removed
- 1 1/4 cups half and half**, or any combo of whole milk, half and half, and cream
- 1/4 tsp fresh grated nutmeg, or more to taste
- fresh cracked black pepper to taste
- 1 1/2 cups sharp white cheddar cheese, grated (the sharper the better)
garnish
- fresh chives, snipped
Instructions
- In a medium saucepan, place the potatoes, bay leaves, sage, cumin and salt. Add water to just cover the potatoes and bring to a boil. Cook for about 10 minutes until the potatoes are tender but still firm. They will continue cooking in the soup.
- Meanwhile in a stock pot or Dutch oven, melt the butter and sauté the onions until they are softened. Add the flour and cook for a minute, stirring constantly. Add the wine and continue to cook until the liquid has evaporated.
- 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.
- Stir in the half and half, nutmeg and pepper and bring back to a gentle simmer for another 10-15 minutes. I don't let it boil at this stage either, just keep it at barely a simmer.
- Remove the bay leaves and take off the heat. Add the cheese a little at a time and stir until it is melted. It is important to taste the soup now and adjust the seasonings. Serve the soup garnished with chopped chives or fresh sage leaves.
Notes
This recipe is slightly adapted from The Vegetarian Epicure, by Anna Thomas
Nutrition
serve your corn and cheddar cheese chowder with
Pumpernickel Biscuits
These Pumpernickel Biscuits are light and fluffy, but full of rich earthy flavor thanks to dark rye flour, molasses, and a surprise secret ingredient! They’re the perfect accompaniment to fall soups and stews.
Buckwheat Biscuits
Buckwheat flour gives these light, fluffy buckwheat biscuits great nutty flavor and a nutritional boost as well!
Garlic Bread Biscuits
Why settle for basic biscuits when you can have buttery garlic bread biscuits? This easy recipe is fun to make and complements so many meals.
Fluffy 3 Ingredient Biscuits
Learn my foolproof method for making simple, high rise biscuits with just 3 ingredients. Warm, fluffy, and perfect for any meal!
Rosemary Biscuits
Tender biscuits infused with aromatic rosemary. Perfect for Thanksgiving, Christmas, fall soups and stews, or your next breakfast sammie!
28