Description
This creamy and hearty Corn Chowder combines tender potatoes, sweet corn, and sharp cheddar cheese in a flavorful vegetable broth enriched with light cream and a splash of white wine. Perfect for a comforting meal, this chowder is easy to prepare and ready in under 45 minutes. Garnished with extra cheese and fresh chives, it’s an ideal dish served with crusty bread and a salad.
Ingredients
Scale
Main Ingredients
- 3 tbsp butter
- 1 medium onion, chopped
- 1 large potato, peeled and diced (Yukon Gold preferred)
- 1 bay leaf
- 1/4 tsp dried sage
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 2 tbsp all purpose flour
- 2 cups vegetable stock
- 1 1/4 cups light cream (half and half)
- 1/4 cup dry white wine
- 1 341 mL can corn or 1 1/2 cups frozen corn niblets
- 2 cups grated cheddar cheese
For Garnish
- Extra shredded cheddar cheese
- Chopped chives or green onion
Instructions
- Sauté Vegetables: In a skillet over low to medium heat, melt the butter. Add chopped onion, diced potato, bay leaf, dried sage, salt, and ground black pepper. Cook for about 5 minutes until onions are soft but not browned.
- Add Flour: Stir in the all-purpose flour and cook for about 1 minute to form a roux that will thicken the chowder.
- Add Liquids and Simmer: Whisk in the vegetable stock and light cream. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes, stirring frequently to prevent sticking and ensure even cooking.
- Add Wine and Corn: Pour in the dry white wine and add the corn. Continue to simmer the soup for about 5 minutes until fully heated through.
- Finish the Chowder: Remove the bay leaf and take the pot off the heat. Stir in the grated cheddar cheese until melted and fully incorporated into the soup.
- Garnish and Serve: Ladle the chowder into bowls, garnish with extra shredded cheese and chopped chives or green onions. Serve immediately and enjoy!
Notes
- You can substitute Yukon Gold potatoes with russet or red potatoes for a slightly different texture.
- For a thicker chowder, slightly reduce the vegetable stock or increase the flour by 1 tablespoon.
- If you prefer a dairy-free version, use a plant-based cream alternative and vegan cheese.
- Add cooked bacon or smoked sausage for a non-vegetarian variation.
- Serve with warm crusty bread and a fresh green salad for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 290 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 45 mg
