Cheesy Corn Chowder

 

I love that I am posting a cheesy soup right after a macaroni and cheese recipe.  Are you sensing a theme here?  I think it’s the swift transition into sweatshirt weather that has inspired this.  Or the notion that not every chowder has to have bacon in it. What can I say except….

…this recipe rocks.

I was able to score some (very) last minute fresh corn the other day and desperately wanted to use it in this soup.  You can also substitute frozen corn in as well.  The combination of bell pepper, sweet potato, carrots, and corn make this dish fantastically tasty-every bite is different, it seems.  I loved the variety of veggies here (also, I loved the cheese….).  I froze up a big batch of it, and it was easily reheated (and just as good) the second time around for a busy weeknight meal.  I imagine that if you wanted to make a lighter version of this, you could substitute in skim milk and low-fat cheese (that’s my experiment for next time…)

P.S. I didn’t miss the bacon.

Cheesy Corn Chowder

Servings: approximately 12

Ingredients

1-2 tablespoons extra-virgin olive oil

1 large yellow onion, chopped

2 large carrots, chopped

3 celery ribs, chopped

1 red bell pepper, chopped

1 pound Yukon gold potatoes, peeled and cut into 1/4-inch dice

1 large sweet potato, peeled and cut into 1/4-inch dice

4 cups vegetable broth

4 cups water

3 cups fresh corn kernels (cut from about 4 ears) or 1 1/2 pounds (24 ounces) frozen corn kernels (not thawed)

2 cups heavy cream

8 ounces sharp Cheddar, grated (3 cups)

Salt and pepper, to taste

Finely chopped fresh chives or scallions (optional)

Instructions

1. In a heavy saucepan over medium heat, heat the olive oil until shimmering.

2. Add the onion, carrots, celery, and bell pepper to the saucepan and cook, stirring, until onion is softened, about 10 minutes or so.

3. Add both kinds of potatoes, broth, and water, and simmer, covered, until potatoes are just tender, about 15 minutes.

4. Add the corn and cream and simmer, uncovered, for about 10 minutes.

5. Remove the saucepan from the heat, and stir in the cheese until melted.

6. Season soup with salt and pepper, to taste. Garnish with fresh chives or scallions, if desired.

 

Source:  Adapted from Gourmet Live, via Epicurious.

September 28, 2012 - 2:30 am

Julia - would love to make it! It looks delicious!

October 1, 2012 - 4:23 am

Catherine - I made this yesterday – AMAZING! The perfect Sunday dish for fall.

October 1, 2012 - 1:49 pm

Lorna - I made this for dinner last night, and it was delicious! My husband is an avid vegetable hater, and he loved this. Thanks for a great recipe.

October 1, 2012 - 7:51 pm

Corn chowder and baking powder biscuits done right « Hilary Makes - [...] Corn chowder Adapted slightly from The Curvy Carrot – 1 tbsp olive oil – 1/2 large onion, chopped – 1 large carrot, chopped – 2 celery ribs, chopped – [...]

October 3, 2012 - 9:39 pm

Jenny Boling - Making this tomorrow night. Mmmmmm…

October 6, 2012 - 4:45 pm

Cheesy Corn Chowder | Delicious Goodies Galore - [...] The Curvy Carrot on the web and here on Facebook [...]

October 9, 2012 - 7:22 pm

Jody - I made this and I used half 1%milk and half whole milk (what I had on hand) and it was very watery and the broth was like a watered down milk…. Also my cheese didnt melt very well (freshly grated!) it just kind of clumped up. Not sure what I did wrong!!!

October 11, 2012 - 9:33 pm

danielle - DELICIOUS! I’m dying to have another bowl, but I’m stuffed!

September 30, 2013 - 8:13 pm

Jenny - Wow, I’ve never had corn chowder before but this was so tasty. I had two bowls and the boyfriend is on his fourth…

February 17, 2014 - 10:00 am

Cami - Made this last night, turned out VERY watery. My boyfriend tried it, then ordered a pizza :(

February 17, 2014 - 10:37 am

srlacy - Hi Cami-

I’m really sorry to hear that. I wonder why it turned out so watery for you?

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