Ingredients and Weight:
- Russet potatoes, scrubbed and diced: 6 medium (about 2 pounds)
- Yellow onion, chopped: 1 large (about 1 pound)
- Celery stalks, chopped: 4 (about 1 pound)
- Garlic, minced: 4 cloves
- Sweet corn kernels (fresh, frozen, or canned): 4 cups
- Chicken broth: 6 cups
- Heavy cream: 1 cup
- Sharp cheddar cheese, shredded: 2 cups
- Butter: 8 tablespoons
- Salt and freshly ground black pepper to taste
Preparation Time:
20 minutes
Cooking Time:
40 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a large pot or Dutch oven over medium heat, melt the butter.
- Add the onion, celery, and garlic and cook until softened, about 5 minutes.
- Add the diced potatoes and cook for 5 minutes more.
- Pour in the chicken broth and bring to a boil. Reduce heat to low and simmer for 15 minutes, or until the potatoes are tender.
- Stir in the corn and cook for 10 minutes more.
- Remove from heat and gradually whisk in the heavy cream.
- Add the shredded cheddar cheese and stir until melted.
- Season with salt and pepper to taste.
Nutritional Information:
- Serving size: 1 cup
- Calories: 350
- Fat: 20g
- Protein: 20g
- Carbohydrates: 30g
Dish Characteristics:
- Creamy and rich
- Hearty and filling
- Comforting and flavorful
User Comments:
- "This chowder is so delicious and easy to make. It's perfect for a cold night!"
- "I love the combination of cheesy potatoes and corn. It's a great dish for a crowd."
- "This is my favorite chowder recipe. It's always a hit at our family gatherings."
Special Precautions and Tips:
- If using frozen corn, be sure to thaw it before adding it to the pot.
- Do not overcook the chowder, or the potatoes will become mushy.
- For a spicier chowder, add a pinch of cayenne pepper.
- Serve with crusty bread or crackers for dipping.
