Cheesy Corn and Potato Chowder

Introduction

Cheesy Corn and Potato Chowder is the ultimate comfort food — warm, creamy, and packed with hearty goodness. The tender potatoes and sweet corn make a naturally satisfying combination, while the addition of sharp cheddar cheese brings everything together into a velvety, savory bowl of coziness. It’s the kind of soup that fills the kitchen with inviting aromas and fills bellies with happiness.

This chowder is perfect for chilly nights, family dinners, or when you simply crave a hearty one-pot meal that pairs beautifully with crusty bread.

Why I Love This Recipe

I love this recipe because it hits every note of comfort food: creamy, cheesy, filling, and flavorful. The sweetness of corn balances perfectly with the creaminess of potatoes, and the melted cheddar adds a comforting richness without being overwhelming.

It’s also versatile — you can make it vegetarian or add bacon for a smoky twist. It’s simple enough for a weeknight dinner, yet cozy and impressive enough to serve for guests. Most importantly, it’s one of those recipes that makes you feel like you’re being wrapped in a warm hug with every spoonful.

Why It’s a Must-Try Dish

• Comforting & hearty: Perfect meal for cold evenings.
• Simple ingredients: Uses pantry staples like potatoes, cheese, and corn.
• Family-friendly: Loved by kids and adults alike.
• Versatile: Easily customizable with add-ins like bacon, ham, or different cheeses.
• One-pot meal: Fewer dishes, maximum flavor.

Preparation & Cooking Time

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6 bowls
• Calories: ~320 per serving

Cuisine & Course

• Cuisine: American Comfort Food
• Course: Main / Soup

Ingredients

For the Chowder

• 4 medium potatoes, peeled and diced
• 2 cups corn kernels (fresh, frozen, or canned & drained)
• 1 medium onion, diced
• 2 garlic cloves, minced
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 4 cups chicken broth (or vegetable broth for vegetarian)
• 2 cups milk (whole milk preferred)
• 1 cup heavy cream (optional for richness)
• 2 cups sharp cheddar cheese, shredded
• ½ tsp smoked paprika (optional)
• ½ tsp dried thyme (or 1 tsp fresh thyme)
• Salt and freshly ground black pepper, to taste

Garnish (optional)

• Chopped fresh parsley or chives
• Crumbled cooked bacon
• Extra shredded cheese

Simple Directions

1. Sauté onion and garlic in butter.
2. Stir in flour to create a roux.
3. Add broth, potatoes, and seasonings; simmer until tender.
4. Stir in corn, milk, and cream.
5. Add cheese, melt gently, and adjust seasoning.
6. Garnish and serve hot.

Step-by-Step Recipe Preparation

Step 1: Prepare the Base

• In a large soup pot, melt butter over medium heat.
• Add onion and garlic, sauté until softened (about 3–4 minutes).

Step 2: Make the Roux

• Stir in flour, cooking for 1–2 minutes until lightly golden.
• This will thicken the chowder.

Step 3: Add Broth & Potatoes

• Slowly whisk in chicken broth.
• Add diced potatoes, thyme, paprika, salt, and pepper.
• Simmer for 15–20 minutes, until potatoes are fork-tender.

Step 4: Add Corn & Creaminess

• Stir in corn, milk, and cream (if using).
• Let it simmer gently for 5 minutes.

Step 5: Add Cheese

• Reduce heat to low.
• Stir in shredded cheddar cheese gradually until melted and smooth.
• Do not boil after adding cheese, or it may separate.

Step 6: Finish & Serve

• Taste and adjust seasonings.
• Ladle into bowls, garnish, and serve hot.

How to Serve

• Serve piping hot with crusty bread, garlic bread, or cornbread.
• Garnish with parsley, extra cheese, or bacon for a finishing touch.
• Pair with a green salad for a complete meal.

Additional Recipe Tips

• Dice potatoes evenly for uniform cooking.
• Shred cheese from a block (pre-shredded doesn’t melt as smoothly).
• For a thicker chowder, mash a few potatoes in the pot before serving.
• Use smoked cheddar or gouda for a deeper flavor.

Variations

• Vegetarian: Use vegetable broth and skip bacon garnish.
• Bacon Lovers: Stir in crispy bacon for smoky flavor.
• Spicy Kick: Add diced jalapeños or a pinch of cayenne pepper.
• Seafood Chowder: Add shrimp, crab, or clams at the end of cooking.

Freezing & Storage

• Storage: Refrigerate up to 3 days in an airtight container.
• Freezing: Best without dairy — freeze the chowder base (potatoes, corn, broth). Add milk/cream/cheese after reheating for best texture.
• Reheating: Warm on the stovetop over low heat, stirring often. Add a splash of milk if it thickens too much.

Special Equipment Needed

• Large soup pot or Dutch oven
• Wooden spoon or whisk
• Ladle
• Sharp knife and cutting board

Conclusion

Cheesy Corn and Potato Chowder is the definition of hearty comfort food in a bowl. With tender potatoes, sweet corn, and the creamy richness of cheddar cheese, this soup warms you from the inside out. It’s easy to make, family-friendly, and endlessly adaptable to your taste. Whether you serve it on a chilly evening or as a centerpiece for a cozy dinner, this chowder is guaranteed to become a repeat favorite.