Creamy Cheesy Corn & Potato Chowder
Ingredients
- 2 tablespoons unsalted butter
- 3 small carrots
diced
- 1 large stalk celery
diced
- 1 large onion
chopped
- 2 cups low sodium chicken or vegetable broth
- 6 Yukon or butter potatoes
), peeled and chopped (about 1 ½ pounds
- 1 tablespoon fresh thyme leaves
or 1 teaspoon dried
- 2 ¼ cups whole milk
divided
- 1 can yellow corn
), 15-ounce
- ½ teaspoon salt
- 1 tablespoon fresh parsley leaves
chopped, plus more for garnish
- 1 pinch cayenne pepper
optional
- 1 teaspoon fresh ground black pepper
- 2 tablespoons cornstarch or arrowroot
- 1 cup shredded cheese
plus more for garnish
Directions
- 1
In a large pot or Dutch oven melt the butter over medium heat. Add the carrots, celery, and onions and saute for 3-5 minutes or until slightly tender. Add the broth, potatoes and thyme. Cook over medium heat for 15 minutes or until the potatoes are tender, and not mushy. Using a potato masher, spatula or large spoon, mash about ⅓ of the potatoes to thicken. Reduce the heat and stir in 2 cups of the milk, corn, salt, parsley, cayenne and black pepper.
- 2
In a small bowl whisk the remaining 1/4 cup milk with the cornstarch until blended. Slowly drizzle the cornstarch mixture into the soup. Heat slowly until thickened and bubbly. Remove from heat and slowly add 1 cup of grated cheese, until melted. Check the seasoning and add salt and pepper if needed. Serve immediately.
- 3
Garnish each serving with additional shredded cheese, a dollop of sour cream, parsley, chives and/or chopped bacon, if desired.
Creamy Cheesy Corn & Potato Chowder
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About this Recipe
Looking for a comforting bowl of warmth that feels like a hug? This Creamy Cheesy Corn & Potato Chowder is exactly what you need. It’s a truly hearty and delicious recipe, perfect for cozy evenings or when you’re craving something deeply satisfying.
This chowder truly works its magic by combining simple, wholesome ingredients into a rich, flavorful experience. You'll find yourself reaching for a second bowl thanks to the perfect balance of creamy texture, tender vegetables, and savory cheese. It's a testament to how humble ingredients can create something extraordinary, delivering on its promise to be a great recipe.
Expect a luxuriously thick and creamy chowder, brimming with the natural sweetness of corn and the comforting earthiness of tender Yukon or butter potatoes. Each spoonful offers a delightful medley of textures, with finely diced carrots, celery, and onion adding depth, all brought together by a generous amount of shredded cheese. The optional pinch of cayenne pepper adds a subtle warmth that elevates the entire dish, making every bite a delightful experience.
Customization & Variations
One of the beauties of this chowder is its flexibility. Feel free to swap out the low sodium chicken broth for vegetable broth if you prefer a vegetarian option. The recipe is also adaptable when it comes to corn; you can easily use fresh or frozen corn in place of canned. For a different herb profile, you could experiment with a touch of fresh rosemary alongside the specified fresh thyme leaves. Don't have cornstarch? Arrowroot is a perfect substitute for thickening. You can also play with different types of shredded cheese to find your favorite flavor combination.
Serve this warming Creamy Cheesy Corn & Potato Chowder as a stand-alone meal or alongside a crusty loaf of bread for dipping. Garnish with extra fresh parsley and a sprinkle of shredded cheese for an inviting presentation.