Recipe
Creamy Cheddar, Corn & Potato Chowder
Indulge in the rich flavors of this creamy chowder, a comforting blend of cheddar cheese, sweet corn, and tender potatoes. This hearty soup is enhanced with a hint of curry powder and freshly ground black pepper, creating a satisfying meal to warm the soul.
Ingredients
1⁄4 | cup cubed butter |
|---|---|
2 | chopped celery ribs |
2 | chopped medium carrots |
1 | chopped medium green pepper |
1 | chopped medium onion |
1⁄4 | cup all-purpose flour |
1 | teaspoon curry powder |
1⁄2 | teaspoon salt |
1⁄4 | teaspoon freshly ground black pepper |
1 | cup milk |
4 | cups chicken broth |
1 | pound peeled and cubed potato (2 medium) |
1 | (8 3/(4 ounce)) can drained whole kernel corn |
2 | cups shredded cheddar cheese |
1 | tablespoon minced fresh parsley |
Instructions
Cooking Instructions | |
|---|---|
| 1. | In a 6-quart stockpot, heat the butter over medium heat. Add the chopped celery, carrots, green pepper, and onion. Cook and stir for 3-4 minutes or until the onion is tender. Stir in the flour, curry powder, salt, and pepper until well blended. |
| 2. | Gradually stir in the milk. Add the chicken broth, cubed potatoes, and corn. Bring to a boil, then reduce heat. Simmer, covered, for 15-20 minutes or until the potatoes are tender. |
| 3. | Stir in the shredded cheddar cheese until melted. Remove from heat and puree using an immersion blender. Alternatively, cool slightly and puree in batches in a blender. Return the mixture to the pot and heat through. Finish by stirring in the minced fresh parsley. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 407.1 kcal |
| Protein | 18 g |
| Fat | 23.3 g |
| Carbohydrates | 33.5 g |
| Fiber | 4.2 g |
| Sugar | 4.8 g |
Published on Jul 26, 2024 by Luminița