Double Corn and Cheddar Chowder

Indulge in the ultimate comfort food with this Double Corn and Cheddar Chowder, a creamy and hearty soup that’s perfect for chilly evenings. This flavorful recipe combines the sweetness of both fresh or frozen corn kernels and velvety cream-style corn, giving it the “double corn” delight. Loaded with tender russet potatoes, sharp cheddar cheese, and a touch of smoked paprika, this chowder strikes the perfect balance of rich, cheesy goodness and subtle smoky undertones. A quick blend with an immersion blender creates a luscious, creamy texture while leaving just the right amount of chunky bits for a satisfying bite. Ready in under an hour, this easy one-pot meal is perfect for weeknight dinners or meal prep. Serve it hot, garnished with fresh parsley and paired with crusty bread for a crowd-pleasing dish that’s sure to become a new family favorite. Perfect for keywords like “corn chowder recipe,” “cheesy corn soup,” and “easy one-pot dinner”!

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 stalks celery stalks, diced
• 3 cloves garlic cloves, minced
• 2 tablespoons all-purpose flour
• 4 cups chicken or vegetable broth
• 1 large russet potato, peeled and diced
• 2 cups frozen or fresh corn kernels
• 1 can (14 ounces) cream-style corn
• 1 cup heavy cream
• 2 cups sharp cheddar cheese, shredded
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon smoked paprika (optional)
• 2 tablespoons fresh parsley, chopped (optional garnish)

Directions

Step 1

In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter melts.

Step 2

Add the diced onion and celery, and sauté for 5-7 minutes until softened and translucent, stirring occasionally.

Step 3

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

Step 4

Sprinkle in the flour and stir constantly for 1-2 minutes to form a paste. This will help thicken the chowder.

Step 5

Gradually whisk in the chicken or vegetable broth to avoid lumps, then add the diced potato.

Step 6

Bring the mixture to a boil, then lower the heat to a simmer. Cook for 15 minutes, or until the potato is tender.

Step 7

Stir in the corn kernels, cream-style corn, heavy cream, salt, black pepper, and smoked paprika (if using). Simmer for another 5 minutes.

Step 8

Using an immersion blender, partially purée the soup directly in the pot. You can also transfer about a third of the chowder to a blender, blend until smooth, and return it to the pot. This step creates a creamy texture while keeping some chunky bits.

Step 9

Stir in the shredded cheddar cheese until fully melted and incorporated.

Step 10

Taste and adjust seasonings as needed. If the chowder is too thick for your liking, you can thin it with a splash of broth or water.

Step 11

Ladle the chowder into bowls and garnish with chopped parsley if desired. Serve hot with crusty bread or oyster crackers.

Nutrition Facts

Serving size	(2787.9g)

Amount per serving	% Daily Value*
Calories	3052.1

Total Fat 199.2g	0%
Saturated Fat 113.8g	0%
Polyunsaturated Fat 2.1g
Cholesterol 542.0mg	0%
Sodium 8502.2mg	0%
Total Carbohydrate 241.0g	0%
Dietary Fiber 24.4g	0%
Total Sugars 48.5g
Protein 92.0g	0%

Vitamin D 48.0IU	0%
Calcium 1794.1mg	0%
Iron 9.3mg	0%
Potassium 3723.4mg	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: 57.4%

Protein: 11.8%

Carbs: 30.8%