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

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	lb 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.

Jul 26, 2024