Cheddar, Corn and Potato Chowder

Serves 4
Time 45 min
Cheddar, Corn and Potato Chowder

This hearty soup is the ultimate comfort food, perfect on a cool winter night. The soup can be made ahead, then warmed and served alongside a mixed green salad for a quick weeknight dinner.

Special Diets:

VegetarianVegetarian

Ingredients

    3 tablespoonsunsalted butter
    1yellow onion, chopped
    1 tablespoonall-purpose flour
    4 cupsvegetable broth
    4 largeYukon Gold potatoes, v
    2 cupsfrozen yellow corn
    2/3 cupmilk
    1 cupshredded sharp Cheddar cheese
    1/2 teaspoonfine sea salt
    cayenne pepper
    1/4 cupchopped fresh parsley
    1/4 teaspoonground black pepper

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Method

Melt butter in a large saucepan over medium-high heat, add onion and cook until softened, about 5 minutes. 


Mix in flour, coating the onion, and cook until no longer dry, about 1 minute. 


Add broth and bring to a boil, whisking constantly until smooth and thickened.


Reduce heat, add potatoes and simmer until tender, about 20 minutes. 


Use the back of a wooden spoon to slightly mash potatoes, then stir in corn and milk. 


Cook another 5 minutes, remove from heat and stir in cheddar cheese.


Season with salt and pepper. 


Ladle into serving bowls and garnish with cayenne and parsley before serving.

Nutritional Info

Serving Size

Calories

450

Total Fat

23g

Saturated Fat

13g

Cholesterol

70mg

Sodium

1200mg

Total Carbohydrate

47g

Dietary Fiber

4g

Total Sugars

6g

Protein

17g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.