Best Cheddar Corn Potato Chowder Recipes

CHEDDAR, CORN & POTATO CHOWDER

Cheddar, Corn & Potato Chowder image

Curry gives this just the right amount of zip without being overpowering. I especially like all the veggies in the recipe. My kids always loved it, even when they were young, and I always had to make a double or triple batch to make sure we had enough leftovers.-Becky Ruff, McGregor, Iowa

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 15

Ingredients

1/4 cup butter, cubed
2 celery ribs, chopped
2 medium carrots, sliced
1 medium green pepper, finely chopped
1 medium onion, chopped
1/4 cup all-purpose flour
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup 2% milk
1 carton (32 ounces) chicken broth
1 pound potatoes (about 2 medium), peeled and cubed
1 can (8-3/4 ounces) whole kernel corn, drained
2 cups shredded cheddar cheese
1 tablespoon minced fresh parsley

Steps:

In a 6-qt. stockpot, heat butter over medium heat. Add celery, carrots, green pepper and onion; cook and stir 3-4 minutes or until onion is tender. Stir in flour and seasonings until blended., Gradually stir in milk. Add broth, potatoes and corn; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender., Stir in cheese until melted; remove from heat. Puree soup using an immersion blender. Or, cool slightly and puree in batches in a blender; return to pot and heat through. Stir in parsley.

Nutrition Facts : Calories 366 calories, Fat 22g fat (13g saturated fat), Cholesterol 66mg cholesterol, Sodium 1311mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 3g fiber), Protein 14g protein.

CHEDDAR, CORN & POTATO CHOWDER

Cheddar, Corn & Potato CHowder image

Make and share this Cheddar, Corn & Potato CHowder recipe from Food.com.

Provided by KathyP53

Categories Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1/4 cup butter, cubed
2 celery ribs, chopped
2 medium carrots, chopped
1 medium green pepper, chopped
1 medium onion, chopped
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 potato, peeled and cubed (2 medium)
1 (8 3/4 ounce) can whole kernel corn, drained
2 cups shredded cheddar cheese
1 tablespoon minced fresh parsley

Steps:

In a 6 quart stockpot, heat butter over medium heat. Add celery, carrots, green pepper, and onion; cook and stir 3-4 minutes or until onion is tender. Stir in the flour, curry powder, salt and pepper until blended.
Gradually stir in milk. Add broth, potatoes and corn; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender.
Stir in cheese until melted; remove from heat. Puree heat using an immersion blender. Or, cool slightly and puree in batches in a blender; return to pot and heat through. Stir in parsley.

Nutrition Facts : Calories 407.1, Fat 23.3, SaturatedFat 14.1, Cholesterol 65.6, Sodium 1183.2, Carbohydrate 33.5, Fiber 4.2, Sugar 4.8, Protein 18