Cheesy Corn and Potato Chowder
A creamy, cheesy corn and potato chowder perfect for cozy comfort food lovers.
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Ladle
Ingredients
Main Ingredients
- 3 tablespoons unsalted butter
- 1 medium onion diced
- 2 cloves garlic minced
- 4 cups chicken broth
- 3 large potatoes peeled and diced
- 2 cups corn kernels fresh or frozen
- 1 1/2 cups shredded cheddar cheese
- 1 cup heavy cream
- Salt and pepper to taste
- 1 tablespoon fresh thyme leaves
Optional Garnishes
- Crumbled bacon
- Chopped green onions
- Smoked paprika
Instructions
Preparation
- Dice the onion and mince the garlic. Peel and dice the potatoes into small pieces. If using fresh corn, remove the kernels from the cob.
- Melt butter in a large pot over medium heat. Add diced onion and minced garlic, sauté until translucent and fragrant.
- Pour in the chicken broth and bring to a boil. Add diced potatoes and cook for about 15 minutes until tender.
- Stir in corn kernels and heavy cream, allowing the mixture to simmer gently.
- Add shredded cheddar cheese, stirring continuously until it melts completely into the chowder. Season with salt, pepper, and fresh thyme leaves.
Serving
- Ladle the chowder into bowls and garnish with your choice of bacon, green onions, or paprika.
Storage
- Transfer leftover chowder to an airtight container. Store in the refrigerator for up to 3 days.
- Reheat gently over low heat, adding a splash of broth if needed to adjust the consistency.
Notes
Pro Tips: Use heavy cream for the best texture, but half-and-half can be substituted for a lighter version. Ingredient Substitutions: Swap fresh thyme with dried thyme if necessary, using half the amount. How to Serve: Pair with crusty bread or a fresh salad for a complete meal. Storage & Freshness: Store in the refrigerator for up to three days. Make-Ahead Tips: Prepare the chowder a day in advance to allow flavors to meld, enhancing the taste.