Corn and Cheddar Cheese Chowder
A classic comforting corn and cheddar cheese chowder is the perfect meal for a chilly evening.
Servings: 6
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
*Russet potatoes cook up softer and will make a thicker chowder. Thin skinned potatoes will be firmer.
**You can use any combination of whole milk, half and half, and cream depending on how rich you want your soup. I've made it with many different combinations of dairy, depending on my mood.
This recipe is slightly adapted from The Vegetarian Epicure, by Anna Thomas
This recipe is slightly adapted from The Vegetarian Epicure, by Anna Thomas
Nutrition
Calories: 365 kcal · Carbohydrates: 33 g · Protein: 12 g · Fat: 20 g · Saturated Fat: 12 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Trans Fat: 0.2 g · Cholesterol: 56 mg · Sodium: 647 mg · Potassium: 734 mg · Fiber: 4 g · Sugar: 6 g · Vitamin A: 642 IU · Vitamin C: 28 mg · Calcium: 279 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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