Cheddar, Corn & Potato Chowder Recipe

4.5 12 12
Cheddar, Corn & Potato Chowder Recipe
Cheddar, Corn & Potato Chowder Recipe photo by Taste of Home
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Cheddar, Corn & Potato Chowder Recipe

Read Reviews
4.5 12 12
Publisher Photo
Curry gives this just the right amount of zip without being overpowering. I especially like all the veggies in the recipe. My kids always loved it, even when they were young, and I always had to make a double or triple batch to make sure we had enough leftovers.—Becky Ruff, McGregor, Iowa
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 35 min.

Ingredients

  • 1/4 cup butter, cubed
  • 2 celery ribs, chopped
  • 2 medium carrots, sliced
  • 1 medium green pepper, finely chopped
  • 1 medium onion, chopped
  • 1/4 cup all-purpose flour
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup 2% milk
  • 1 carton (32 ounces) chicken broth
  • 1 pound potatoes (about 2 medium), peeled and cubed
  • 1 can (8-3/4 ounces) whole kernel corn, drained
  • 2 cups shredded cheddar cheese
  • 1 tablespoon minced fresh parsley

Directions

In a 6-qt. stockpot, heat butter over medium heat. Add celery, carrots, green pepper and onion; cook and stir 3-4 minutes or until onion is tender. Stir in flour and seasonings until blended.
Gradually stir in milk. Add broth, potatoes and corn; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender.
Stir in cheese until melted; remove from heat. Puree soup using an immersion blender. Or, cool slightly and puree in batches in a blender; return to pot and heat through. Stir in parsley. Yield: 6 servings.
Originally published as Cheddar, Corn & Potato Chowder in Taste of Home November 2014, p89

Nutritional Facts

1-1/2 cups: 366 calories, 22g fat (13g saturated fat), 66mg cholesterol, 1311mg sodium, 27g carbohydrate (8g sugars, 3g fiber), 14g protein.

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  • 1/4 cup butter, cubed
  • 2 celery ribs, chopped
  • 2 medium carrots, sliced
  • 1 medium green pepper, finely chopped
  • 1 medium onion, chopped
  • 1/4 cup all-purpose flour
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup 2% milk
  • 1 carton (32 ounces) chicken broth
  • 1 pound potatoes (about 2 medium), peeled and cubed
  • 1 can (8-3/4 ounces) whole kernel corn, drained
  • 2 cups shredded cheddar cheese
  • 1 tablespoon minced fresh parsley
  1. In a 6-qt. stockpot, heat butter over medium heat. Add celery, carrots, green pepper and onion; cook and stir 3-4 minutes or until onion is tender. Stir in flour and seasonings until blended.
  2. Gradually stir in milk. Add broth, potatoes and corn; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender.
  3. Stir in cheese until melted; remove from heat. Puree soup using an immersion blender. Or, cool slightly and puree in batches in a blender; return to pot and heat through. Stir in parsley. Yield: 6 servings.
Originally published as Cheddar, Corn & Potato Chowder in Taste of Home November 2014, p89

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Reviews forCheddar, Corn & Potato Chowder

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ms11145 User ID: 1604521 263169
Reviewed Mar. 7, 2017

"If one likes curry, then this is the chowder for you. While I like it, I don't want an abundance of it. I halved the amount and it was perfect (for me). This is the first chowder recipe that has to be pureed. I just did a flash puree so I could have chunks in the chowder."

MY REVIEW
janet59 User ID: 3656577 258308
Reviewed Dec. 18, 2016

"Delicious, easy and quick and not made from a can or processed food or cheese."

MY REVIEW
veggiemama User ID: 4640590 245843
Reviewed Mar. 22, 2016

"This is really quite good!"

MY REVIEW
sstetzel User ID: 158954 237295
Reviewed Nov. 13, 2015

"Hi creamers!

Cheese is measured by weight, not volume. An 8 oz brick of cheese shredded will equal about 2 cups in volume."

MY REVIEW
creamers User ID: 8200460 237244
Reviewed Nov. 12, 2015

"Just giving this two stars as I haven't tried it yet, but just have one comment. I've always had the impression that there are 8 ounces in one cup, and since this calls for 2 cups of cheese, should that not be 16 ounces, not 8?"

MY REVIEW
jean08882 User ID: 2873239 222409
Reviewed Mar. 9, 2015

"An excellent chowder! I omitted the curry and used pesto instead. I didn't puree it, either. It's great as a chunky soup. This is a new favorite!"

MY REVIEW
woodrickman User ID: 8186169 216139
Reviewed Dec. 28, 2014

"This is amazing chowder! The first time I made this I did not have green pepper and had to use dry parsley. I also added leftover turkey from Thanksgiving. I also did not puree the chowder. This was a big hit with my family and was gone in no time!"

MY REVIEW
ejshellabarger User ID: 3870843 215573
Reviewed Dec. 21, 2014

"I am not a curry fan so only put half the amount of curry into the dish. Half the curry gave the soup the perfect zip without tasting of curry. I also didn't puree the soup (the family was too hungry to wait!) and it was delicious. Thanks for the recipe!"

MY REVIEW
havingfunwithmyfamily User ID: 7043692 199412
Reviewed Nov. 30, 2014

"Delicious! This was very easy, and very tasty!"

MY REVIEW
toolbarsco User ID: 6725667 141370
Reviewed Nov. 12, 2014

"easy to prepare, tastes delicious, love the curry--who could ask for a better fall chowder. The chowder-heads in my family loved it. Thanks to Becky for a definite keeper."

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