Cheddar, Corn & Potato Chowder
Curry gives this just the right amount of zip without being overpowering. I especially like all the veggies in the recipe. My kids always loved it, even when they were young, and I always had to make a double or triple batch to make sure we had enough leftovers.—Becky Ruff, McGregor, Iowa
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 teaspoon salt
- 1/4 cup all-purpose flour
- 1/4 teaspoon pepper
- 2 cups shredded cheddar cheese
- 1 teaspoon curry powder
- 1 tablespoon minced fresh parsley
- 1/4 cup butter cubed
- 1 medium onion chopped
- 1 cup 2% milk
- 2 celery ribs chopped
- 1 carton (32 ounces) chicken broth
- 1 can (8-3/4 ounces) whole kernel corn, drained
- 2 medium carrots sliced
- 1 medium green pepper finely chopped
- 1 pound potatoes (about 2 medium) peeled and cubed
- Carbohydrate 7.84708887138577 g
- Cholesterol 66.5354166925779 mg
- Fat 22.4284122427455 g
- Fiber 1.33310456791155 g
- Protein 12.0425494078101 g
- Saturated Fat 14.1752710032095 g
- Serving Size 1 1 servings. (226g)
- Sodium 419.595697162247 mg
- Sugar 6.51398430347423 g
- Trans Fat 1.33807936694485 g
- Calories 279 calories
In a 6-qt. stockpot, heat butter over medium heat. Add celery, carrots, green pepper and onion; cook and stir 3-4 minutes or until onion is tender. Stir in flour and seasonings until blended., Gradually stir in milk. Add broth, potatoes and corn; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender., Stir in cheese until melted; remove from heat. Puree soup using an immersion blender. Or, cool slightly and puree in batches in a blender; return to pot and heat through. Stir in parsley.
