Best 4 White Cheddar Corn Chowder Recipes
White cheddar corn chowder is a rich and indulgent soup that combines the flavors of corn, cheddar cheese, and vegetables in a creamy broth. It's a hearty and satisfying dish that can be enjoyed on its own or served with a side salad or a crusty bread roll. Whether you're looking for a warm and comforting meal on a cold day or a dish to serve at your next gathering, this white cheddar corn chowder recipe is sure to please.
Here are our top 4 tried and tested recipes!
WHITE CHEDDAR CORN CHOWDER
With a tex-mex like blend of green chiles, fire-roasted tomatoes, creamed corn and tortilla chips this soup will warm you up on the even the coldest days.
Provided by Steph
Categories Main Course Soup
Yield 8
Number Of Ingredients 13
Steps:
- In a large sauce pot, melt butter over medium heat. Add onions and saute until soft. Add garlic and saute for another minute.
- Add chicken broth and cumin, then bring to a boil. Reduce heat and cover, simmering for about 5 minutes.
- Stir in the chicken, half-and-half, cheese, corn, chiles, and tomatoes. Cook and stir over medium-low heat until cheese is melted.
- Top with cilantro and tortilla chips. Serve warm.
Nutrition Facts : Servingsize 1 serving, Calories 2039 kcal, Fat 135 g, SaturatedFat 88 g, Cholesterol 404 mg, Sodium 4917 mg, Carbohydrate 126 g, Sugar 62 g, Protein 75 mg
CHICKEN, WHITE BEAN, CORN & CHEDDAR CHOWDER
WOW. This is the most delicious chowder I've had in a long time. I didn't have half-and-half or whipping cream so I used evaporated milk. I also didn't have any cheese, but the flavors are so great you can skip it. I added some creamed corn to this because I wanted more corn in the recipe, and I also added an additional can of white beans (personal preference). I loved that I could boil my chicken and have the stock ready. This is a definite make-again recipe courtesy of Spilling the Beans.
Provided by AmyZoe
Categories Chowders
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan set over medium-high heat, cook the bacon (if using) until crisp.
- Transfer it to paper towels to drain and cool, then crumble and set it aside.
- If you're not using bacon, heat a drizzle of oil and blob of butter in the saucepan over medium heat.
- Saute the onion and celery in the bacon drippings (or oil and butter) for about 5 minutes, until soft.
- Add the flour and cumin and cook, stirring, for another minute.
- Stir in the stock, potatoes, and beans and bring to a simmer.
- Reduce the heat, cover, and cook for about 10 minutes, until the potatoes are tender.
- Stir in the corn, chicken, and cream and allow the chowder to return to a gentle simmer.
- Add the cheese and stir just until it melts.
- Season with salt and pepper and serve hot, topped with crumbled bacon, if using.
Nutrition Facts : Calories 374.5, Fat 14, SaturatedFat 7.3, Cholesterol 38.1, Sodium 558.4, Carbohydrate 44.9, Fiber 6.5, Sugar 5.1, Protein 19.6
WHITE CHEDDAR CORN CHOWDER
Make and share this White Cheddar Corn Chowder recipe from Food.com.
Provided by iris5555
Categories Chowders
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a saucepan over medium heat. Add onion, and cook until softened, about 4 minutes.
- Add celery, and cook until tender, about 4 minutes.
- Add coriander, cumin, and cayenne. Raise heat to medium-high, and add wine.
- Cook until most of the liquid has evaporated, 2 to 3 minutes.
- Add potatoes, stock, and milk, and bring to a boil (skim any foam from surface).
- Reduce heat, and simmer until potatoes are tender, about 15 minutes.
- Add corn, and cook until tender, 3 to 4 minutes.
- Remove from heat. Transfer 2 cups soup to a blender. Let cool slightly, then puree. Return puree to pan, and stir.
- Reheat if needed.
- Season with salt and pepper. Pour into bowls, and top with cheese.
- Chowder can be refrigerated in an airtight container for up to 3 days.
WHITE-CHEDDAR CORN CHOWDER
Steps:
- 1. Heat oil in a saucepan over medium heat. Add onion, and cook until softened, about 4 minutes; add celery, and cook until tender, about 4 minutes. Add coriander, cumin, and cayenne; raise heat to medium-high, and add wine. Cook until most of the liquid has evaporated, 2 to 3 minutes. 2. Add potatoes, stock, and milk, and bring to a boil (skim any foam from surface). Reduce heat, and simmer until potatoes are tender, about 15 minutes. 3. Add corn, and cook until tender, 3 to 4 minutes. Remove from heat. Transfer 2 cups soup to a blender. Let cool slightly, then puree. Return puree to pot, and season with salt and pepper. Pour into bowls, and top with cheese.
Tips:
- Choose fresh, white corn for the best flavor. If fresh corn is unavailable, frozen corn can be substituted.
- Use a variety of vegetables to add flavor and texture to the chowder. Good options include diced carrots, celery, potatoes, and peas.
- Add a cup of cream or half-and-half to the chowder for a richer flavor. If you want a vegan version, use coconut milk instead.
- Season the chowder with salt, pepper, and garlic powder to taste. You can also add a pinch of cayenne pepper for a little heat.
- Serve the chowder hot with a side of crusty bread or crackers.
Conclusion:
This white cheddar corn chowder is a delicious and comforting soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its creamy texture, cheesy flavor, and hearty vegetables, this chowder is sure to be a hit with your family and friends.
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