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Homemade Creamy Corn and Cheddar Chowder with Crispy Onions recipe photo

Creamy Corn and Cheddar Chowder with Crispy Onions

This Creamy Corn and Cheddar Chowder with Crispy Onions is a luscious, hearty meal bursting with flavor and texture—comfort in every spoonful!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups fresh corn kernels (or frozen)
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 cup sharp cheddar cheese grated
  • 2 medium potatoes diced
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • 1 cup crispy fried onions for topping

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or silicone spatula
  • Chef’s knife
  • Cutting board
  • Measuring cups and spoons
  • Grater

Method
 

Preparation
  1. Dice the onion and potatoes into bite-sized pieces. If using fresh corn, slice kernels off the cob; if frozen, measure 2 cups and thaw slightly.
Cooking
  1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add diced onion and cook until translucent and fragrant, about 5 minutes. Stir in minced garlic and cook for 30 seconds to 1 minute without burning.
  2. Add diced potatoes, corn kernels, dried thyme, and paprika to the pot. Stir to coat vegetables evenly with oil and spices.
  3. Pour in 2 cups chicken or vegetable broth. Bring to a boil, then reduce heat to simmer. Cook uncovered for 15-20 minutes until potatoes are tender when pierced.
  4. Lower heat and stir in heavy cream. Gradually add grated cheddar cheese, stirring constantly until melted and chowder is smooth and creamy. Season with salt and pepper to taste.
  5. Ladle chowder into bowls and generously sprinkle crispy fried onions on top for crunch and savory flavor contrast.

Notes

  • Use frozen corn if fresh is unavailable; it works just as well.
  • To keep chowder vegetarian, substitute vegetable broth for chicken broth.
  • Store leftover chowder in the refrigerator up to 3 days; reheat gently and add broth or cream if thickened.
  • Crispy onions lose crunch after freezing; store separately and add fresh when serving.
  • For a lighter version, use light cream or whole milk instead of heavy cream.