This cheesy corn chowder is a crowd favorite!
Prep Time5 mins
Cook Time20 mins
- 1/2 cup onion chopped
- 1 clove garlic minced
- 1 cup celery sliced or diced
- 1 cup potatoes peeled and cubed
- 2 cups corn kernels or 1 17. oz. can kernel corn (drained)
- 1/4 cup margarine
- 1/2 cup all-purpose flour
- 2 cups milk whole
- 1 tbsp mustard
- 1/4 tsp pepper white is preferred
- 1/8 tsp paprika
- 2 cups cheddar cheese shredded
- 3 1/2 cups chicken broth
In large stock pan, combine chopped onion, garlic, celery, carrots, potatoes, and chicken broth. Simmer over medium 15-20 minutes.
Add corn. If using canned corn, drain. Remove from heat.
In separate pan, melt margarine.
Stir in flour and stir until smooth.
Add milk and stir over medium to high heat until sauce thickens.
Add mustard, and salt and pepper, paprika, and cheese.
Stir constantly as cheese melts.
Stir the cheese mixture into the vegetable mixture. Stir continuously over medium heat until combine.
Calories: 286kcal | Carbohydrates: 21g | Protein: 12g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 379mg | Potassium: 329mg | Fiber: 2g | Sugar: 5g | Vitamin A: 728IU | Vitamin C: 5mg | Calcium: 292mg | Iron: 2mg