wholeliving

White-Cheddar Corn Chowder

Nearly a meal in itself, a bowl of white-cheddar corn chowder has surprising creaminess and heft, despite being low in fat. Ground coriander, cumin, and cayenne add a dash of spiciness.
Martha Stewart Living, September 2007
  • Yield Serves 6
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Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 1 celery stalk, finely chopped (about 1/2 cup)
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup dry white wine
  • 3 Yukon gold potatoes, peeled and cut into 1/2-inch pieces (about 2 1/2 cups)
  • 2 cups homemade or low-sodium store-bought chicken stock
  • 1 cup nonfat milk
  • 3 cups fresh corn kernels (from about 6 ears of corn)
  • 1 1/4 teaspoons coarse salt
  • Freshly ground pepper, to taste
  • 2 ounces sharp white cheddar cheese, grated (about 3/4 cup)

Directions

  1. Heat oil in a saucepan over medium heat. Add onion, and cook until softened, about 4 minutes. Add celery, and cook until tender, about 4 minutes. Add coriander, cumin, and cayenne. Raise heat to medium-high, and add wine. Cook until most of the liquid has evaporated, 2 to 3 minutes. Add potatoes, stock, and milk, and bring to a boil (skim any foam from surface). Reduce heat, and simmer until potatoes are tender, about 15 minutes.

  2. Add corn, and cook until tender, 3 to 4 minutes. Remove from heat. Transfer 2 cups soup to a blender. Let cool slightly, then puree. Return puree to pan, and stir. Reheat if needed. Season with salt and pepper. Pour into bowls, and top with cheese.

Cook's Note

Chowder can be refrigerated in an airtight container for up to 3 days.

Recipe Reviews

Reviews (9)

  • 6 Jul, 2011

    Good thick hearty soup. I found it to be too sweet (summer sweet corn) and added some roasted salsa verde and salty cotija cheese to balance it out - very good!

  • 8 Feb, 2011

    This makes a great meal on a cold night. I tweaked the recipe by using frozen corn (no fresh corn available at the time) and finishing the soup with a little cream. I also didn't bother with the blending step. The seasonings are very important. If I make this in the future I will use a little more cayenne for a touch more heat. Overall, a very nice recipe!!

  • 12 Nov, 2009

    I have made this chowder several times and my family loves it. Great on a cold winter day!

  • 8 Dec, 2008

    This is an amazing soup! Very filling and nutritious. I have made this recipe many times.

  • 15 Jun, 2008

    This chowder is very hearty and tasty--and very easy!

  • 8 Apr, 2008

    should use spellcheck... delicious!

  • 8 Apr, 2008

    My family has enjoyed this soup several times this winter... very easy and fast to prepare and it is very filling! Delicios too!

  • 26 Feb, 2008

    This soup was delicious and easy to make! Two thumbs up, way up!

  • 26 Feb, 2008

    This soup was delicious and easy to make! Two thumbs up, way up!