Corn Cheddar Chowder

Angela Mead


Great soup to make when you've run out of time.....
I have also added fresh seafood to this recipe with very nice results, particularly Dungeness Crab.
Less than 1/2 hour from start to table. And so tasty!


★★★★★ 1 vote

20 Min
25 Min
Stove Top


  • 2 tbsp
  • 1
    onion, thinly sliced
  • 1
    sweet red pepper , diced
  • 2
    potatoes, peeled & diced
  • 1/4 c
  • 1/2 tsp
    dried mustard
  • 2 c
    chicken broth
  • 1/2 tsp
    paprika (smoked if possible) & 1/2 tsp salt.
  • 1/4 tsp
    crushed red pepper flakes
  • 1/4 tsp
    fresh black pepper
  • 2 can(s)
    kernel corn drained. (if i have time, i spread the corn on a cookie sheet and bake it for 15 minutes or until a little light brown forms on the kernels
  • 2 c
  • 2 c
    grated old cheddar
  • 4
    green onions, sliced

How to Make Corn Cheddar Chowder


  1. Cook onion and 1/2 of the red pepper in butter is a large saucepan. Slowly sprinkle in the flour and mustard, stirring constantly. Continuing to stir, gradually pour in the broth.
    Add seasonings & cook over medium heat stirring constantly until thickened.
    Add potatoes & corn, cook stirring often until mixture boils.
    Reduce and cover for 20 minutes stirring occassionaly.
    Increase heat, stir in milk and remaining red pepper. Do not let chowder boil.
    When hot, sprinkle in the cheese and stir until melted.
    Sprinkle with green onion if desired and serve immediately.

    Note**I sometimes add a little Sherry and when corn is in season will use fresh ears of corn instead of canned. Never use frozen......just doesn't work.

Printable Recipe Card

About Corn Cheddar Chowder

Course/Dish: Chowders
Main Ingredient: Potatoes
Regional Style: Southwestern

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