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Cheesy Potato and Sweetcorn Chowder recipe

Cheesy Potato and Sweetcorn Chowder recipe


  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Root vegetable soup
  • Potato soup

A delicious and full-bodied cheesy potato soup. Serve with thick wodges of fresh bread.

80 people made this

IngredientsServes: 6

  • 50g butter
  • 1 onion, chopped
  • 1 large potato, peeled and diced
  • 1 bay leaf
  • 1/2 teaspoon cumin
  • 1/4 teaspoon dried sage
  • 3 tablespoons plain flour
  • 500ml chicken stock
  • 350ml milk
  • 250g frozen sweetcorn
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped fresh chives
  • 4 tablespoons dry white wine
  • 225g Cheddar cheese, grated
  • salt and pepper to taste

MethodPrep:15min ›Cook:45min ›Ready in:1hr

  1. In a large saucepan over medium high heat, melt the butter and stir in the onion, potato, bay leaf, cumin and sage. Saute about 5 minutes, until the onion is tender. Mix in the flour, coating the onion and potato. Pour in the chicken stock and milk. Bring to the boil, whisking constantly until smooth. Reduce heat and simmer 30 minutes, stirring frequently, until the potato is tender.
  2. Mix the sweetcorn, parsley, chives and wine into the saucepan and cook about 5 minutes, until heated through. Remove the bay leaf and stir in the Cheddar cheese until melted and blended. Season with salt and pepper.

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Reviews & ratingsAverage global rating:(89)

Reviews in English (68)

by What a Dish!

This was good, but it kind of separated out on me a little, due to the long simmering time after the addition of the flour. If I were to do it again, I would just add the flour and broth to the veggies, let that cook until the taters were tender, and then add the milk and let it thicken up. When I first added the milk, it had a beautiful texture, but broke up with all the simmering. I simmered at a low temp too. I used one Yukon Gold and one red potato. I used a mix of skim milk and fat-free evaporated milk, and added a bit of both extra milk and broth. Omitted the wine. I cut the cheese down to 1 cup. It was very rich and creamy, even with the skim milk. Served with focaccia bread.-14 Nov 2006

by BOBATEMYPANTS

This was a wonderful recipe. It smelled so wonderful. I did make a few changes in it though as I made it. I used about 1/2 cup wine. I added 1/4 tsp cracked red pepper. I also used I stalk of green onion instead of chives. I made this with a friend and we finished it the same night. I hope you enjoy making this as well as eating it.-14 Nov 2005

by Sarah Jo

I read through the reviews before I made this soup, finding WhatADish's review quite helpful so I made one minor change regarding the milk. I didn't add it until right before I took it off the heat, right after I added the cheese. I also did not add a whole cup and cup and a half. I used about a quarter cup or so, just to give it a touch of creaminess. Next time I make this, I'd use different spices, I think. I just wasn't a fan of the spices in this soup, but that's really just personal preferance. I think I'd add chunked ham, too. Oh! When I sauteed the onion, I also added a mess of fresh minced garlic.-19 Jul 2011


Sweetcorn and sweet potato chowder with crispy tortillas recipe

Sweet vegetables blitzed into a thick chowder, spiced with paprika and cumin.

Ingredients

  • 1 leek, finely sliced (or use an onion)
  • 1 tbsp oil, for frying (eg sunflower)
  • 1 red pepper, deseeded and diced
  • 500 g sweet potatoes, peeled and diced
  • 1 red chilli, deseeded and finely chopped
  • 2 cloves garlic, crushed
  • 1 tbsp fresh thyme leaves
  • 2 bay leaves
  • 2 l vegetable stock
  • 1 tsp paprika
  • 2 large cobs sweetcorn, kernels cut off
  • 1 lime, juice only
  • 1 handful chopped chives (optional)
  • 1 leek, finely sliced (or use an onion)
  • 1 tbsp oil, for frying (eg sunflower)
  • 1 red pepper, deseeded and diced
  • 17.6 oz sweet potatoes, peeled and diced
  • 1 red chilli, deseeded and finely chopped
  • 2 cloves garlic, crushed
  • 1 tbsp fresh thyme leaves
  • 2 bay leaves
  • 3.5 pints vegetable stock
  • 1 tsp paprika
  • 2 large cobs sweetcorn, kernels cut off
  • 1 lime, juice only
  • 1 handful chopped chives (optional)
  • 1 leek, finely sliced (or use an onion)
  • 1 tbsp oil, for frying (eg sunflower)
  • 1 red pepper, deseeded and diced
  • 17.6 oz sweet potatoes, peeled and diced
  • 1 red chilli, deseeded and finely chopped
  • 2 cloves garlic, crushed
  • 1 tbsp fresh thyme leaves
  • 2 bay leaves
  • 8.5 cups vegetable stock
  • 1 tsp paprika
  • 2 large cobs sweetcorn, kernels cut off
  • 1 lime, juice only
  • 1 handful chopped chives (optional)
  • 8 soft corn tortillas
  • 50 g grated cheddar/double gloucester
  • 1 tsp paprika or ground cumin
  • 1 pinch sea salt
  • 8 soft corn tortillas
  • 1.8 oz grated cheddar/double gloucester
  • 1 tsp paprika or ground cumin
  • 1 pinch sea salt
  • 8 soft corn tortillas
  • 1.8 oz grated cheddar/double gloucester
  • 1 tsp paprika or ground cumin
  • 1 pinch sea salt

Details

  • Cuisine: English
  • Recipe Type: Soup
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 25 mins
  • Serves: 4

Step-by-step

  1. Heat the oil in a large saucepan. Fry the leek for 6 mins. Add the garlic and cook for 2 more mins.
  2. Add the sweet potato, pepper, chilli, paprika, thyme, and bay leaves, then stir for 1 min. Pour in the stock. Season with salt and pepper.
  3. Bring to the boil, then simmer for 15 mins. Add the sweetcorn and simmer for 5 more mins, or until the potato and corn are tender.
  4. Blitz in a food processor, then return to the pan and reheat gently if necessary. Add a good squeeze of lime juice and check the seasoning. While the chowder is simmering, heat the oven to 200C.
  5. Cut the tortillas into quarters and lay on a baking sheet. Sprinkle over the cheese, a little sea salt and the paprika or cumin.
  6. Bake for 6-8 mins, keeping an eye on them so they don’t burn, until crispy and golden.
  7. Remove from the oven and leave to cool slightly, then serve with the chowder.

Recipe devised by Kirsty Hale for Riverford.

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Slow Cooker Cheesy Potato Corn Chowder

Ohio is really confused. I mean a few weeks ago we were talking 70 degrees one day, 30 degrees the next day. I don&rsquot understand how, in the midst of spring flowers and green grass, we can get snow! I guess after living in the Midwest for most of my life I should be used to this crazy spring weather, but I am not. When I am ready for spring, I am ready!

Today&rsquos Slow Cooker Cheesy Potato Corn Chowder seemed like the perfect slow cooker meal to bring us through those cold, rainy days of spring. This soup is creamy and cheesy and oh, so comforting.

Mike and I went out to a new restaurant a few weeks back called the Twisted Olive. If you live in the Cleveland/Akron area check it out! The food was great and the atmosphere was really fun. I started my meal with a cup of Chipotle Potato Soup. I loved the sound of it and I was not disappointed. I knew when we left the restaurant that I had to recreate something similar at home.

The version at the restaurant was pretty spicy so I toned it down for my version but of course that is up to you. I made this Slow Cooker Cheesy Potato Corn Chowder in a slow cooker, because you can never have enough of those recipes. I quickly sautéed the chopped carrots, celery, onion, garlic and spices first and then added that to the slow cooker along with potatoes, a chipotle pepper in adobo sauce and vegetable broth. If you are into that smoky flavor you can try 2 or 3 chipotle peppers. For my kids it is always safe to use a little less when it comes to a new flavor like that.

I loved the croutons that the restaurant topped their soup with so I had to do that along with fresh cilantro, extra corn and more pepperjack cheese. Other garnish ideas include sour cream, green onions and cheddar cheese. I wanted to make this chowder vegetarian since we try to do a few meals a week without meat, but if you want you can add some shredded chicken or cooked bacon. Either would work great in a chowder like this!

My version uses a little heavy cream, which I know isn&rsquot the healthiest option, but I felt with a chowder like this you had to achieve that creamy texture. To lighten this up you could use milk or even try a little Greek yogurt for a tangy option.


Instant Pot Potato Corn Chowder

I told you – I really am obsessed with my new Instant Pot.

I have made 7 soups in the last 2 weeks. And it’s just been amazing in the DD household.

But Ben did confess that he doesn’t think he can eat soup anymore.

So if anyone wants to come over for recipe testing, you are all invited.

Because Ben has just been fired.

But! Before he was let go, he did tell me how much he loved this chowder.

It has just the right amount of creaminess without being too over-the-top thick, and it’s also perfectly comforting and cozy with all the corn kernels and tender potato chunks.

Plus, the soup is cooked with the bacon bits and some of the bacon fat, which lends so much flavor. And the cayenne pepper gives you just enough oomph and heat.

So who’s coming over for the next IP soup recipe?

I’m thinking we make Olive Garden’s Zuppa Toscana!


Tips, Serving, and Storage

  • Our favorite way to cook bacon is in the oven. You can follow this recipe on our website here .
  • If you don’t have bouillon granules simply take a bullion cube(s) and crush it up to measure out 2 tsps.

Serve your ham chowder with :

Storage : leftover soup can be stored covered in the fridge for 2-3 days. Freezing is a bit tricker as the texture will be altered when frozen. I suggest mashing up the reming potatoes to reduce the mealy texture that can form. Store soup in a freezer safe container for 1-2 months. Thaw in the fridge and reheat slowly over low heat. Add milk to help smooth out the soup as needed.


Cheesy sweet potato, sausage, and corn chowder

Use a spicy sausage to balance the sweet potatoes and sweet corn in this chowder recipe. This chowder is best served in bread bowls toasted in the oven.

I live in a pretty mild climate so it's a stretch to wax poetic about "chilly" autumn days being upon us, making it perfect soup (or chowder) weather. So I won't pretend, and instead say I made this because I wanted to.

One of my favorite soups is baked potato, preferably served in a crusty bread bowl just to make sure I get all of those carbs safely into my waistband. I made up this recipe because I wanted something with the thick, creamy consistency of baked potato soup but I wanted to use sweet potatoes instead of white potatoes. I had purchased three sweet potatoes and wanted to try out three different recipes for them. This is the first one.

The ultimate potato soup for me (perhaps oddly enough) is the potato cheese soup at Marie Callendar's Restaurant and Bakery. Love it. Love the creamy consistency and the cheesy flavor. But I don't really eat at Marie Callendar's anymore (they keep closing down) so I've been without potato cheese soup for awhile. Hence my attempt to make my own.

I didn't quite know what I was doing but I did a search of potato soups and potato cheese soups online and came up with the ingredients most of them had in common: potatoes (check), cheese (yup), milk, and sour cream. There were other variations so I just winged it and invented this one. For the most part, I thought it turned out rather well, even despite my having a low bar of "just don't poison yourself" when it comes to my cooking. (I'm a baker.) The chowder had the thick, creamy consistency I was going for, thanks to the sour cream and the melted cheese. I added the kernels from a fresh ear of white corn for some crunch and for protein, I threw in chunks of chicken sausage to the chowder itself and topped it with turkey bacon.

I know many bacon snobs don't consider turkey bacon "real bacon" but, not being a bacon aficionado, it worked for me since it has less fat than the real thing. The sweet potatoes were also good in the chowder but I think it would've been better if I had used a more spicy sausage. The one I used was a sweet sausage from Trader Joe's but since the sweet potatoes were already, well, sweet, as was the sweet corn, a spicy sausage would have provided for a better contrast.

Critical race theory: Who gets to decide what is history?

This chowder is best consumed the day it's made for the optimal creamy consistency. I refrigerated the leftovers and ate them for the next few days after and it wasn't as good. The chowder was more lumpy to eat rather than creamy and the oil from the cheddar cheese separated a bit and had to be emulsified back in. Otherwise, I would consider this a success.

Cheesy sweet potato, sausage and corn chowder

1 tablespoon olive oil

1 medium to large sweet potato, peeled and diced into even-sized chunks

Salt and pepper to taste

1 2-ounce sausage, cut into chunks and cooked

1/2 cup shredded cheddar cheese, mild or sharp

Cooked kernels from 1 ear of corn

2 strips bacon, crisp, crumbled

2 mini boules, centers cut out (reserve tops)

1 green onion, green top chopped for garnish (optional)

1. Heat olive oil in a medium or large saucepan over medium-high heat. Add sweet potato chunks and stir fry until tender but not mushy, stirring with a wooden spoon to cook evenly. Salt and pepper to taste.

2. Add sausage and cook until heated through. Set aside.

3. In a medium saucepan, melt butter over medium heat. Whisk in flour to make a roux. Gradually whisk in the milk and the chicken broth, whisking the mixture smooth. Add sour cream and whisk smooth. Add shredded cheddar cheese and whisk until melted smooth.

4. Add sweet potatoes, sausage and fresh corn kernels. Let simmer, stirring occasionally until thickened to desired consistency.

5. Heat mini boules at 350 degrees F until insides are very lightly browned. You can butter the tops and brown them in the oven if desired. Remove boules from oven and fill with chowder. Garnish with crumbled crisp bacon and green onion if desired.


Creamy coconut corn chowder

What&rsquos the difference between a soup and a chowder? I always thought a chowder was just a chunky soup, but there are some chunky soups that I would never call a chowder (I&rsquove never heard of minestrone chowder), so&hellip who knows. I&rsquom definitely going to call this a chowder though, since it means I can sing &lsquochowdaaaaah&rsquo while I&rsquom prancing round the kitchen.

(and now the word &lsquochowder&rsquo has lost all meaning)

Corn chowder is one of my favourite soups &ndash I go a bit mad for sweetcorn (there was a time when I probably had it in about 80% of my meals, it&rsquos great mixed in to just about anything), and you can&rsquot beat a thick, comforting soup. After a surprisingly lovely summer, the weather is starting to cool off here, so my mind is beginning to stray away from cold salads and fresh summer vegetables, and towards warming soups &ndash and corn chowder is top of my list.

Corn chowder is often packed with dairy to give the beautiful creaminess, but I decided to make a vegan corn chowder by using coconut milk instead. It adds a very slight hint of sweetness, and together with the very slight hint of spice, it makes for a wonderful combination of flavours.

The creaminess is also added to by partially blending the corn &ndash just enough for it to break down and make the soup nice and thick. I also left some of the vegetables whole though, since I think it adds a more interesting texture. It&rsquos up to you &ndash if you prefer a smooth soup then blend the whole lot! But you might need to call it coconut corn soup instead of coconut corn chowder (&hellipdid we decide that was the difference? I have no idea).

By the way, yes that is naan bread &ndash not the usual accompaniment to corn chowder, but it worked really well! Gotta love using up random leftovers in successful ways!


Why You’ll Love this Cheesy Corn Chowder

  • It’s made completely from-scratch in just 30 minutes.
  • Lots and lots of corn! Plus potatoes and onions bulk up the veggie content.
  • Cheese helps add so much flavor, creaminess, and richness.
  • Bacon is a must! Stir it right into the soup or serve it on the side as a topping.


Melt the butter in a large pot over medium heat. Add the leeks, onions, garlic, celery and carrots. Add the red pepper flakes and season with salt. Cook the vegetables, stirring occasionally, until they are beginning to soften and release their flavors, 6-8 minutes.

Stir in the tomato paste and thyme leaves and cook for 2 more minutes.

Add the corn, potatoes, tomatoes and vegetable stock. Season as needed with salt and pepper. Bring to a simmer and cook, stirring occasionally, until the potatoes are tender, about 40 minutes.

Divide the soup among bowls and garnish with the fresh parsley leaves, the reserved celery leaves and few cracks of black pepper.


Recipe Summary

  • 2 tablespoons butter
  • ½ small onion, chopped
  • 1 (14 ounce) can chicken broth
  • 1 cup water
  • ½ cup chopped celery
  • 1 cup sliced baby carrots
  • 2 medium potatoes, cubed
  • 3 cups milk, divided
  • ⅓ cup cake flour
  • 1 teaspoon celery salt
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 ½ pounds catfish fillets, cut into 1 inch pieces
  • 1 ½ cups shredded Cheddar cheese

In a Dutch oven over medium heat, melt butter and saute the onion until tender. Pour in chicken broth and water. Mix in celery, carrots, and potatoes. Cook 10 minutes, stirring occasionally, until vegetables are tender.

In a small bowl, whisk together 1 1/2 cups milk and cake flour. Mix into the Dutch oven.

Mix remaining milk, celery salt, salt, and pepper into the Dutch oven. Stirring occasionally, continue cooking the mixture about 10 minutes, until thickened.

Stir catfish into the mixture, and cook 5 minutes, or until fish is easily flaked with a fork. Mix in Cheddar cheese, and cook another 5 minutes, until melted.


Recipe Summary

  • 2 tablespoons margarine
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 2 (14.5 ounce) cans chicken broth
  • 3 cups peeled and cubed potatoes
  • 1 (15 ounce) can whole kernel corn
  • 1 (4 ounce) can diced green chiles
  • 1 (2.5 ounce) package country style gravy mix
  • 2 cups milk
  • 1 cup shredded Mexican-style processed cheese food

In large saucepan, melt margarine over medium high heat. Add celery and onion cook and stir until tender, about 5 minutes.

Add chicken broth bring to a boil. Add potatoes cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.

Stir in corn and chiles return to boiling. Dissolve gravy mix in milk stir into boiling mixture. Add cheese cook and stir over low heat until cheese is melted.


Watch the video: Ham and Potato Soup Recipe - Ham and Potato Chowder