Ingredients and Weight:
- 1/2 cup (1 stick) unsalted butter, divided
- 1 medium yellow onion, chopped (about 1 cup)
- 2 celery stalks, chopped (about 1 cup)
- 2 carrots, peeled and chopped (about 1 cup)
- 2 potatoes, peeled and chopped (about 2 cups)
- 4 cups chicken broth
- 2 cans (15 ounces each) creamed corn, undrained
- 1 can (14.5 ounces) whole kernel corn, drained
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1 cup grated sharp cheddar cheese
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Melt 1/4 cup butter in a large pot over medium heat. Add the onion, celery, carrots, and potatoes and sauté until softened, about 5 minutes.
- Stir in the chicken broth, creamed corn, whole kernel corn, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the potatoes are tender.
- If desired, stir in the remaining 1/4 cup butter and the cheddar cheese until melted. Serve hot.
Nutritional Information:
- Calories: 250
- Fat: 10g (6g saturated)
- Cholesterol: 30mg
- Sodium: 400mg
- Carbohydrates: 35g (5g fiber, 10g sugar)
- Protein: 10g
Dish Characteristics:
- Creamy and comforting
- Rich corn flavor
- Simple and budget-friendly
User Comments:
- "This chowder is the perfect comfort food on a cold night."
- "I love the addition of cheddar cheese. It makes it so rich and flavorful."
- "This is a great recipe to use up leftover vegetables."
Special Precautions and Tips:
- Be careful not to overcook the potatoes, or they will become mushy.
- If you don't have creamed corn, you can use an equal amount of regular corn and add 1/4 cup of milk to the soup.
- For a vegan version, omit the butter and cheese and use vegetable broth.