Cheesy Potato and Sweetcorn Chowder

    (84)
    1 hour

    A delicious and full-bodied cheesy potato soup. Potato is simmered with milk, sweetcorn, white wine, herbs and Cheddar cheese. Serve with thick wodges of fresh bread.


    80 people made this

    Ingredients
    Serves: 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

    Method
    Prep: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 & ratings
    Average global rating:
    (84)

    Reviews in English (65)

    by
    16

    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  (Review from Allrecipes US | Canada)

    by
    9

    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  (Review from Allrecipes US | Canada)

    by
    8

    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  (Review from Allrecipes US | Canada)

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