Corn Potato Cheddar Chowder
This corn and potato chowder pairs sweet kernels with a lightly creamy cheddar broth. Mashing a few potatoes gives it body without needing a flour-based sauce.
Serves: 4 | Estimated total time: 40 minutes
Ingredients
- 1 tablespoon butter
- 1 onion, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1/2 teaspoon smoked paprika
- 1 pound Yukon Gold potatoes, cut into 1/2-inch cubes
- 3 cups low-sodium vegetable broth
- 3 cups frozen corn
- 1 cup milk
- 1 cup freshly grated cheddar (4 ounces)
- 1/4 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
How to make it
- Melt butter over medium heat in a large pot. Cook onion and celery 7 minutes. Add garlic and paprika for 30 seconds.
- Add potatoes and broth. Simmer, partially covered, 12–15 minutes until potatoes are tender.
- Mash roughly one-third of the potatoes in the pot. Add corn and milk; simmer gently 5 minutes until hot.
- Remove from heat and stir in cheese gradually. Season with salt and pepper; serve without boiling again.
Helpful tips
Cut potatoes evenly so they soften together. For a thicker chowder, mash more potato before adding the corn.
Storage and reheating
Refrigerate perishable leftovers in shallow covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use within 3–4 days. For dishes served hot, reheat leftovers to 165°F throughout. Keep bread and crisp toppings separate until serving. See USDA leftover storage guidance.
Common question
Can I use canned corn? Yes; drain 2 cans (15 ounces each), then add with the milk.
Keep your seasonings organized
Recipes like this put smoked paprika into regular rotation. Give your jars a dedicated spot with the Spiceo four-piece wall-mounted spice rack set. Mounting hardware is included; jars and spices are not included.
More recipes to try
Recipe image is AI-generated for illustration. Results vary with ingredients and equipment; this recipe has not been kitchen-tested.