Cheddar, Corn & Potato Chowder

15 ingredients
3 steps

Ingredients

  • 1/4 cup butter, cubed
  • 2 celery ribs, chopped
  • 2 medium carrots, chopped
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 1/4 cup all-purpose flour
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup milk
  • 4 cups chicken broth
  • 1 lb potato, peeled and cubed (2 medium)
  • 1 (8 3/4 ounce) can whole kernel corn, drained
  • 2 cups shredded cheddar cheese
  • 1 tablespoon minced fresh parsley

Directions

  1. 1
    In a 6 quart stockpot, heat butter over medium heat. Add celery, carrots, green pepper, and onion; cook and stir 3-4 minutes or until onion is tender. Stir in the flour, curry powder, salt and pepper until blended.
  2. 2
    Gradually stir in milk. Add broth, potatoes and corn; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender.
  3. 3
    Stir in cheese until melted; remove from heat. Puree heat using an immersion blender. Or, cool slightly and puree in batches in a blender; return to pot and heat through. Stir in parsley.

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