Best 4 White Cheddar Corn Chowder Recipes

WHITE CHEDDAR CORN CHOWDER

Steps:

• In a large sauce pot, melt butter over medium heat. Add onions and saute until soft. Add garlic and saute for another minute.
• Add chicken broth and cumin, then bring to a boil. Reduce heat and cover, simmering for about 5 minutes.
• Stir in the chicken, half-and-half, cheese, corn, chiles, and tomatoes. Cook and stir over medium-low heat until cheese is melted.
• Top with cilantro and tortilla chips. Serve warm.

CHICKEN, WHITE BEAN, CORN & CHEDDAR CHOWDER

Steps:

• In a large saucepan set over medium-high heat, cook the bacon (if using) until crisp.
• Transfer it to paper towels to drain and cool, then crumble and set it aside.
• If you're not using bacon, heat a drizzle of oil and blob of butter in the saucepan over medium heat.
• Saute the onion and celery in the bacon drippings (or oil and butter) for about 5 minutes, until soft.
• Add the flour and cumin and cook, stirring, for another minute.
• Stir in the stock, potatoes, and beans and bring to a simmer.
• Reduce the heat, cover, and cook for about 10 minutes, until the potatoes are tender.
• Stir in the corn, chicken, and cream and allow the chowder to return to a gentle simmer.
• Add the cheese and stir just until it melts.
• Season with salt and pepper and serve hot, topped with crumbled bacon, if using.

WHITE CHEDDAR CORN CHOWDER

Steps:

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

WHITE-CHEDDAR CORN CHOWDER

Steps:

• 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. 2. 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. 3. 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 pot, and season with salt and pepper. Pour into bowls, and top with cheese.