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Cheddar Corn Chowder

 Cheddar Corn Chowder
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!
8 ServingsPrep: 20 min. Cook: 30 min.

Ingredients

  • 1 medium onion, chopped
  • 1 cup diced sweet red pepper
  • 2 tablespoons butter
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 2 cups chicken or vegetable broth
  • 2 large potatoes, diced
  • 1 can (11 ounces) whole kernel corn, drained or 1-1/2 cups frozen corn
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon pepper
  • 2 cups milk
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 4 green onions, thinly sliced

Directions

  • 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.
  • 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.
  • Add milk; cook and stir until soup comes to a boil. Remove from the

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Cheddar Corn Chowder (continued)

Directions (continued)

  • heat; stir in cheese until melted. Sprinkle with green onions.
  • Yield: 8 servings (2 quarts).