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Decadent Cheesy Potato and Corn Chowder

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This thick and hearty soup relies on the natural starches of Yukon Gold potatoes and the crisp sweetness of summer corn to create a satisfying texture, finished with sharp cheddar and heavy cream.

Ingredients

Scale

4 cups Yukon Gold potatoes, peeled and cut into half-inch cubes

2 cups sweet corn kernels

1 medium yellow onion, finely diced

2 large carrots, peeled and diced small

2 stalks celery, sliced thin

3 cloves garlic, minced

4 cups low-sodium chicken broth

1 cup heavy whipping cream

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

2 cups sharp cheddar cheese, freshly shredded

1 teaspoon dried thyme

1/2 teaspoon smoked paprika

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 pinch cayenne pepper

Instructions

1. Sauté the aromatic vegetables in melted butter until the onions are translucent.

2. Stir in the flour to create a light roux and cook for two minutes.

3. Slowly pour in the broth while whisking to prevent any lumps from forming.

4. Add the cubed potatoes and seasonings, then bring the liquid to a gentle boil.

5. Reduce the heat and simmer for fifteen to twenty minutes until the potatoes are tender.

6. Introduce the corn kernels and heavy cream to the pot.

7. Turn off the heat and gradually stir in the shredded cheddar cheese until fully melted.

8. Adjust the salt and pepper levels to your preference and serve warm.

Notes

Use Yukon Gold potatoes for the best texture as they hold their shape.

Always grate your cheese from a block to ensure a smooth melt without graininess.

If using bacon as a garnish, sauté the vegetables in the bacon fat for extra flavor.

Nutrition

Find it online: https://www.flavourrecipe.com/cheesy-potato-and-corn-chowder/