Corn and Cheddar Chowder
Serves | 5-6 |
Prep time | 15 minutes |
Cook time | 25 minutes |
Total time | 40 minutes |
Website | Adapted from Ina Garten's Cheddar Corn Chowder |
Ingredients
- 3 tablespoons canola oil
- 2 tablespoons butter
- 2 Medium yellow onion (finely chopped)
- ¼ cup all purpose flour
- ¼ teaspoon tumeric
- ¼ teaspoon black pepper
- 2 Medium yellow or white potatoes (about 3 cups, diced)
- 4 cups low sodium chicken broth
- 4 cups frozen or fresh corn kernels
- 340 mL can 2% evaporated milk
- 1 cup finely grated old cheddar cheese
- additional salt and pepper to taste
- chopped parsley or chives for garnish
Directions
1. | Heat butter and canola oil in a stockpot over medium heat. Add onions and sauté for 7-8 minutes until translucent. |
2. | Add flour, turmeric and pepper and sauté for an additional minute. |
3. | Add chicken broth and potatoes and bring to a boil. Turn heat down and simmer for about 15 minutes until potatoes are tender. |
4. | Add corn, evaporated milk and cheddar and cook for another 2 minutes until heated through and cheese is melted. |
5. | Season with additional s&p as needed and garnish with parsley or chives. |