Parmesan Corn Chowder

Cozy up with a steaming bowl of Parmesan Corn Chowder, a creamy and comforting soup that brings together the natural sweetness of corn with the savory richness of Parmesan cheese. This hearty recipe is brimming with fresh, colorful vegetables like carrots, celery, and potatoes, all simmered in a velvety broth made with a touch of heavy cream and milk for ultimate indulgence. A quick roux adds body to the chowder, while the Parmesan infuses every spoonful with an irresistible nutty flavor. Perfect for weeknights, this 45-minute chowder is a one-pot wonder that's as satisfying as it is simple. Serve it warm with a sprinkle of fresh parsley and crusty bread for a meal that’s both rustic and elegant. Ideal for fans of comforting soups, this parmesan-infused classic is sure to become a family favorite!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons Unsalted butter
• 1 tablespoon Olive oil
• 1 large Yellow onion, diced
• 3 medium Garlic cloves, minced
• 2 medium Carrots, diced
• 2 medium Celery stalks, diced
• 2 medium Russet potatoes, peeled and diced
• 4 cups Frozen or fresh corn kernels
• 4 cups Chicken or vegetable broth
• 1 cup Heavy cream
• 1 cup Grated Parmesan cheese
• 3 tablespoons All-purpose flour
• 2 cups Milk
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

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

Step 2

Add the diced onion, minced garlic, diced carrots, and diced celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.

Step 3

Stir in the flour and cook for 1–2 minutes to form a roux, ensuring it is golden and smooth.

Step 4

Gradually pour in the chicken or vegetable broth, whisking constantly to avoid lumps. Bring the mixture to a simmer.

Step 5

Add the diced potatoes and corn kernels to the pot. Season with salt and black pepper. Cook for 15–20 minutes, or until the potatoes are tender.

Step 6

In a separate saucepan, gently heat the milk over low heat until warm, then stir it into the chowder along with the heavy cream.

Step 7

Reduce the heat to low and mix in the grated Parmesan cheese. Stir until the cheese is fully melted and incorporated into the soup.

Step 8

Taste the chowder and adjust the seasonings as needed with additional salt and pepper.

Step 9

Serve hot, garnished with freshly chopped parsley and extra Parmesan if desired. Enjoy with crusty bread or crackers for a complete meal.

Nutrition Facts

Serving size	(3389.2g)

Amount per serving	% Daily Value*
Calories	2996.8

Total Fat 164.8g	0%
Saturated Fat 88.4g	0%
Polyunsaturated Fat 1.7g
Cholesterol 425.9mg	0%
Sodium 7647.6mg	0%
Total Carbohydrate 305.6g	0%
Dietary Fiber 33.6g	0%
Total Sugars 87.2g
Protein 95.9g	0%

Vitamin D 214.7IU	0%
Calcium 1730.9mg	0%
Iron 10.8mg	0%
Potassium 5737.9mg	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: 48.0%

Protein: 12.4%

Carbs: 39.6%