Cheddar, Corn & Potato Chowder

Cheddar, Corn & Potato Chowder Curry gives this just the right amount of zip without being overpowering. I especially like all the veggies in the recipe. My kids always loved it, even when they were young, and I always had to make a double or triple batch to make sure we had enough leftovers.—Becky Ruff, McGregor, Iowa

Ingredients

  • 1/4 cup butter, cubed
  • 2 celery ribs, chopped
  • 2 medium carrots, sliced
  • 1 medium green pepper, finely chopped
  • 1 medium onion, chopped
  • 1/4 cup all-purpose flour
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup 2% milk
  • 1 carton (32 ounces) chicken broth
  • 1 pound potatoes (about 2 medium), peeled and cubed
  • 1 can (8-3/4 ounces) whole kernel corn, drained
  • 2 cups shredded cheddar cheese
  • 1 tablespoon minced fresh parsley
  • Method

  • In a 6-qt. stockpot, heat butter over medium heat. Add celery, carrots, green pepper and onion; cook and stir 3-4 minutes or until onion is tender. Stir in flour and seasonings until blended.
  • Gradually stir in milk. Add broth, potatoes and corn; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender.
  • Stir in cheese until melted; remove from heat. Puree soup using an immersion blender. Or, cool slightly and puree in batches in a blender; return to pot and heat through. Stir in parsley.
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