Cheesy Potato and Corn Chowder

Cozy up with a bowl of this rich and creamy Cheesy Potato and Corn Chowder, a comfort food classic perfect for chilly nights. This hearty chowder combines tender russet potatoes, sweet bursts of corn, and a velvety base enriched with sharp cheddar cheese and a hint of paprika for a subtle smoky kick. Made with simple pantry staples like chicken or vegetable broth, heavy cream, and sautéed onions, this recipe offers a satisfying balance of textures and flavors. The roux-based cooking technique ensures a perfectly thick and luscious consistency, making every spoonful indulgent and flavorful. Garnished with fresh parsley for a pop of color, this one-pot meal is ready in under an hour and serves as a crowd-pleasing dinner option. Whether you’re feeding your family or meal prepping for the week, this chowder will quickly earn a top spot on your comfort food list!

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 3 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 4 cups chicken or vegetable broth
• 4 medium russet potatoes, peeled and diced
• 2 cups frozen or canned corn kernels, drained if canned
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon paprika
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

In a large pot, melt the butter over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

Step 2

Add the minced garlic and cook for an additional 1 minute until fragrant.

Step 3

Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Cook for 1-2 minutes to remove the raw flour taste.

Step 4

Gradually pour in the chicken or vegetable broth while stirring to avoid lumps. Bring the mixture to a simmer.

Step 5

Add the diced potatoes to the pot and cook, uncovered, for 15-20 minutes or until the potatoes are tender when pierced with a fork.

Step 6

Stir in the corn and heavy cream, and allow the mixture to return to a simmer.

Step 7

Reduce the heat to low and gradually stir in the shredded cheddar cheese until fully melted and the chowder is smooth.

Step 8

Season the chowder with salt, black pepper, and paprika. Taste and adjust seasoning as needed.

Step 9

Remove the pot from heat and let the chowder rest for 5 minutes to thicken slightly.

Step 10

Ladle the chowder into bowls and garnish with fresh parsley, if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(3025.4g)

Amount per serving	% Daily Value*
Calories	3279.5

Total Fat 196.5g	0%
Saturated Fat 118.7g	0%
Polyunsaturated Fat g
Cholesterol 575.1mg	0%
Sodium 8351.2mg	0%
Total Carbohydrate 294.2g	0%
Dietary Fiber 27.9g	0%
Total Sugars 38.7g
Protein 100.3g	0%

Vitamin D 0IU	0%
Calcium 1873.1mg	0%
Iron 12.6mg	0%
Potassium 5713.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.8%

Protein: 12.0%

Carbs: 35.2%