Creamy Dreamy: Cheesy Potato and Corn Chowder Recipe You’ll Love!

There’s something undeniably comforting about a warm bowl of chowder, especially when it’s brimming with creamy potatoes, sweet corn, and plenty of melty cheese. This Cheesy Potato and Corn Chowder recipe is the ultimate comfort food, perfect for a chilly evening, a cozy lunch, or any time you crave a hearty and satisfying meal. It’s easy to make, surprisingly adaptable, and guaranteed to become a family favorite.

## Why This Cheesy Potato and Corn Chowder Recipe Works

* **Flavor Explosion:** The combination of sweet corn, savory potatoes, aromatic vegetables, and rich cheese creates a symphony of flavors that will tantalize your taste buds.
* **Creamy Texture:** The secret to a perfectly creamy chowder is a combination of milk, cream (optional but highly recommended!), and a clever thickening technique using some of the potatoes.
* **Easy to Customize:** This recipe is a great starting point for your own culinary adventures. Add bacon, ham, or sausage for a meatier chowder, or swap out the cheese for your favorite variety.
* **Budget-Friendly:** Potatoes and corn are relatively inexpensive, making this a hearty and satisfying meal that won’t break the bank.
* **Make-Ahead Friendly:** You can easily make this chowder ahead of time and reheat it when you’re ready to eat. In fact, the flavors often meld together even more beautifully overnight.

## Ingredients You’ll Need

Before you start cooking, gather all your ingredients. Here’s what you’ll need:

* **Potatoes:** 2 pounds Yukon Gold or Russet potatoes, peeled and diced. Yukon Golds provide a naturally creamy texture, while Russets will give you a slightly thicker chowder. Using a combination of both can provide the best of both worlds.
* **Corn:** 2 cups frozen or fresh corn kernels. If using fresh corn, cut the kernels off the cob. Frozen corn is a convenient and readily available option.
* **Onion:** 1 medium yellow onion, diced. Yellow onions provide a balanced sweetness and savory flavor.
* **Celery:** 2 stalks celery, diced. Celery adds a subtle crunch and a fresh, aromatic flavor.
* **Garlic:** 2 cloves garlic, minced. Garlic adds a pungent and savory note.
* **Butter:** 4 tablespoons unsalted butter. Butter adds richness and helps to sauté the vegetables.
* **All-Purpose Flour:** 1/4 cup all-purpose flour. Flour is used to create a roux, which helps to thicken the chowder.
* **Chicken Broth:** 4 cups chicken broth. Chicken broth provides a flavorful base for the chowder. Vegetable broth can be substituted for a vegetarian option.
* **Milk:** 2 cups whole milk. Whole milk adds creaminess and richness. You can use 2% milk, but the chowder will be slightly less rich.
* **Heavy Cream (Optional):** 1 cup heavy cream. Heavy cream adds extra richness and indulgence. If you’re watching your calorie intake, you can omit the heavy cream or substitute half-and-half.
* **Cheddar Cheese:** 2 cups shredded cheddar cheese. Sharp cheddar cheese provides a bold and tangy flavor, but you can use your favorite cheese, such as Monterey Jack, Colby Jack, or a blend of cheeses.
* **Salt and Pepper:** To taste. Season the chowder generously with salt and pepper to bring out the flavors.
* **Optional Garnishes:** Chopped fresh chives, parsley, bacon bits, sour cream, or hot sauce.

## Step-by-Step Instructions

Now that you have all your ingredients, let’s get cooking! Follow these simple steps to make the perfect Cheesy Potato and Corn Chowder:

**Step 1: Sauté the Vegetables**

* In a large pot or Dutch oven, melt the butter over medium heat.
* Add the diced onion and celery and cook until softened, about 5-7 minutes, stirring occasionally.
* Add the minced garlic and cook for another minute, until fragrant.

**Step 2: Make the Roux**

* Sprinkle the flour over the sautéed vegetables and cook for 1-2 minutes, stirring constantly. This will create a roux, which will help to thicken the chowder.

**Step 3: Add the Broth and Potatoes**

* Gradually whisk in the chicken broth, making sure to break up any lumps of flour.
* Add the diced potatoes and bring the mixture to a boil.
* Reduce the heat to a simmer and cook until the potatoes are tender, about 15-20 minutes.

**Step 4: Thicken the Chowder**

* Use an immersion blender to partially blend the chowder. This will release the starches from some of the potatoes and create a creamy texture. Alternatively, you can remove about 2 cups of the chowder and blend it in a regular blender before returning it to the pot.
* Be careful not to over-blend the chowder, as you want to retain some chunks of potato.

**Step 5: Add the Corn and Milk**

* Stir in the corn kernels and milk. Heat through, but do not boil.

**Step 6: Add the Cheese and Cream (Optional)**

* Remove the pot from the heat and stir in the shredded cheddar cheese until it is melted and smooth.
* If using, stir in the heavy cream for extra richness.

**Step 7: Season and Serve**

* Season the chowder with salt and pepper to taste.
* Ladle the chowder into bowls and garnish with your favorite toppings, such as chopped chives, parsley, bacon bits, sour cream, or hot sauce.
* Serve immediately and enjoy!

## Tips and Variations

* **Add Bacon or Ham:** For a meatier chowder, cook some bacon or ham and add it to the pot along with the potatoes. You can also use bacon grease instead of butter to sauté the vegetables.
* **Use Different Cheeses:** Experiment with different cheeses, such as Monterey Jack, Colby Jack, or a blend of cheeses. You can also add a touch of Parmesan cheese for extra flavor.
* **Add Vegetables:** Feel free to add other vegetables to the chowder, such as carrots, bell peppers, or zucchini.
* **Make it Spicy:** Add a pinch of red pepper flakes or a dash of hot sauce to the chowder for a spicy kick.
* **Use an Instant Pot:** To make this chowder in an Instant Pot, sauté the vegetables in the Instant Pot using the sauté function. Then, add the broth, potatoes, and seasonings. Cook on high pressure for 8 minutes, followed by a natural pressure release for 10 minutes. Then, release the remaining pressure manually. Stir in the corn, milk, and cheese until melted.
* **Make it Vegetarian:** Use vegetable broth instead of chicken broth for a vegetarian version of this chowder.
* **Make it Gluten-Free:** This recipe is naturally gluten-free if you use a gluten-free all-purpose flour blend to make the roux. However, be sure to check the labels of all your ingredients to ensure they are gluten-free.
* **Make it Dairy-Free/Vegan:** Substitute the butter with olive oil. Use unsweetened plant-based milk and cream alternatives (like oat or cashew-based). For the cheese substitute, use a vegan shredded cheddar alternative. Check your broth is also vegan.

## Serving Suggestions

This Cheesy Potato and Corn Chowder is delicious on its own, but it’s also great served with:

* **Crusty Bread:** For dipping and soaking up the creamy broth.
* **Grilled Cheese Sandwich:** A classic pairing that’s always a hit.
* **Side Salad:** For a lighter meal.
* **Cornbread:** A Southern favorite that complements the sweetness of the corn.

## Storage and Reheating

* **Storage:** Leftover chowder can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat the chowder gently over low heat on the stovetop, stirring occasionally. You can also reheat it in the microwave, but be careful not to overheat it, as the cheese can become rubbery. If the chowder has thickened too much, add a little milk or broth to thin it out.
* **Freezing:** While this chowder *can* be frozen, the texture may change slightly upon thawing. The potatoes can become a little grainy. To freeze, let the chowder cool completely before transferring it to a freezer-safe container. Thaw in the refrigerator overnight before reheating.

## Nutritional Information (Approximate per serving)

(Note: This is an approximation and can vary based on specific ingredients and serving size.)

* Calories: 400-500
* Fat: 25-35g
* Saturated Fat: 15-20g
* Cholesterol: 80-100mg
* Sodium: 800-1000mg
* Carbohydrates: 30-40g
* Fiber: 3-5g
* Sugar: 5-8g
* Protein: 15-20g

## Cheesy Potato and Corn Chowder Recipe

**Prep Time:** 15 minutes
**Cook Time:** 30 minutes
**Total Time:** 45 minutes
**Servings:** 6-8

**Ingredients:**

* 2 pounds Yukon Gold or Russet potatoes, peeled and diced
* 2 cups frozen or fresh corn kernels
* 1 medium yellow onion, diced
* 2 stalks celery, diced
* 2 cloves garlic, minced
* 4 tablespoons unsalted butter
* 1/4 cup all-purpose flour
* 4 cups chicken broth
* 2 cups whole milk
* 1 cup heavy cream (optional)
* 2 cups shredded cheddar cheese
* Salt and pepper to taste
* Optional Garnishes: Chopped fresh chives, parsley, bacon bits, sour cream, or hot sauce

**Instructions:**

1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the diced onion and celery and cook until softened, about 5-7 minutes, stirring occasionally.
3. Add the minced garlic and cook for another minute, until fragrant.
4. Sprinkle the flour over the sautéed vegetables and cook for 1-2 minutes, stirring constantly.
5. Gradually whisk in the chicken broth, making sure to break up any lumps of flour.
6. Add the diced potatoes and bring the mixture to a boil.
7. Reduce the heat to a simmer and cook until the potatoes are tender, about 15-20 minutes.
8. Use an immersion blender to partially blend the chowder. Alternatively, remove about 2 cups of the chowder and blend it in a regular blender before returning it to the pot. Be careful not to over-blend.
9. Stir in the corn kernels and milk. Heat through, but do not boil.
10. Remove the pot from the heat and stir in the shredded cheddar cheese until it is melted and smooth.
11. If using, stir in the heavy cream.
12. Season the chowder with salt and pepper to taste.
13. Ladle the chowder into bowls and garnish with your favorite toppings.
14. Serve immediately and enjoy!

Enjoy this comforting and delicious Cheesy Potato and Corn Chowder! It’s the perfect recipe to warm you up from the inside out.