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If you need a meal to warm you up on a cold winter’s day, nothing hits the spot quite like a corn chowder soup. Creamy and full of crisp corn and other veggies, this is a hearty soup that is sure to provide all the comforts of home.
Ingredients
Scale
- 2 Tablespoons butter, softened to room temperature
- 1 cup chopped onion
- ½ cup chopped celery
- ½ teaspoon salt
- ½ teaspoon coarsely ground black pepper
- ¼ teaspoon paprika
- 1 ¼ lbs. potatoes, cooked, peeled, and diced
- 2 cups milk
- 2 (14 3/4oz) cans creamy style corn
- 8 oz. cheddar cheese, shredded, about 3 cups
- 2 Tablespoons chopped fresh parsley
Instructions
- Melt the butter in a Dutch oven over low heat. Increase heat to medium, add onion and celery, and cook until tender, 5 to 7 minutes.
- Add salt, pepper, paprika and stir with a wooden spoon. Add potatoes, milk, and corn and stir until soup is heated through.
- Remove Dutch oven from heat and stir in cheese until melted. If necessary, place soup over low heat and cook, stirring, until all cheese is melted. Do not boil.
- Ladle soup into bowls and sprinkle with chopped parsley.
- Prep Time: 15 Minutes
- Cook Time: 10 Mintues
- Category: Soup
- Method: Simmering
- Cuisine: Northeastern