Cheddar Corn Chowder
TOTAL TIME: Prep: 20 min. Cook: 30 min.
YIELD: 8 servings (2 quarts).
My children absolutely love this rich, zippy soup. They have just one complaint - it seems I never make a big enough batch to suit them!
Ingredients
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1 medium onion, chopped
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1 cup diced sweet red pepper
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2 tablespoons butter
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1/4 cup all-purpose flour
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2 cups chicken or vegetable broth
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2 large potatoes, diced
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1 can (11 ounces) whole kernel corn, drained or 1-1/2 cups frozen corn
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1/2 teaspoon ground mustard
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1/2 teaspoon paprika
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1/4 teaspoon salt
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1/4 teaspoon crushed red pepper flakes
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1/8 teaspoon pepper
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2 cups whole milk
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1-1/2 cups shredded cheddar cheese
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4 green onions, thinly sliced
Directions
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1.
In a large saucepan, saute onion and red pepper in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 1 minute or until thickened.
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2.
Add the potatoes, corn, mustard, paprika, salt, pepper flakes and pepper; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
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3.
Add milk; cook and stir until soup comes to a boil. Remove from the heat; stir in cheese until melted. Sprinkle with green onions.
Nutrition Facts
1 cup: 272 calories, 12g fat (7g saturated fat), 37mg cholesterol, 605mg sodium, 31g carbohydrate (8g sugars, 3g fiber), 10g protein.
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