Creamy Corn and Cheddar Chowder Recipe

This creamy corn and cheddar chowder is the perfect comfort food for any time of the year. Made with fresh corn, potatoes, and cheddar cheese, this soup is rich, flavorful, and satisfying. It's easy to make and great for a quick weeknight dinner or a cozy weekend lunch. Serve it with crusty bread or a side salad for a complete meal. Enjoy the warm and comforting flavors of this delicious corn and cheddar chowder!

Ingredients

• 4 cups fresh or frozen corn kernels
• 2 tablespoons butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 4 cups vegetable or chicken broth
• 1 cup milk
• 1 cup shredded cheddar cheese
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Chopped fresh parsley, for garnish

Directions

1. In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic and cook until softened, about 5 minutes.
2. Add the diced potatoes and cook for another 5 minutes.
3. Add the corn kernels and stir well to combine with the other ingredients.
4. Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce the heat to low and let simmer for 15-20 minutes, or until the potatoes are tender.
5. Using an immersion blender or a regular blender, blend the soup until smooth. If using a regular blender, blend in batches and be careful as the soup will be hot.
6. Return the blended soup to the pot and stir in the milk, shredded cheddar cheese, dried thyme, salt, and pepper. Heat over low heat until the cheese is melted and the soup is heated through.
7. Taste and adjust the seasoning if needed.
8. Serve the corn and cheddar chowder hot, garnished with chopped fresh parsley.

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