Creamy Cheesy Corn & Potato Chowder

Creamy Cheesy Corn & Potato Chowder

from savingdessert.com
60 min
6 servings

Hearty and delicious - a great recipe!

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 (15-ounce) can yellow corn, (drained (or 2 cups fresh or frozen))
  • 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. 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. 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. 3

    Garnish each serving with additional shredded cheese, a dollop of sour cream, parsley, chives and/or chopped bacon, if desired.