Bring first 6 ingredients to a boil in a Dutch oven. Cover, reduce heat, and simmer 15 to 20 minutes or until vegetables are tender. Remove from heat, and stir in corn.
Melt butter in a heavy saucepan over low heat; add flour, whisking until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Add cheese, stirring until blended.
Stir cheese mixture gradually into vegetable mixture. Cook over medium heat, stirring constantly, until thoroughly heated. Serve immediately. Garnish, if desired.
This is my family's favorite chowder! I've made this recipe for years with a few minor changes. I add a little more potato and a good bit less celery (I only use about 3 ribs) than the recipe calls for. I also use canned corn instead of the frozen - the frozen corn in the chowder was always waxy, but when I substituted the canned, it was perfect. Delicious flavors and perfect for a chilly fall or winter night!
Great recipe!! I did however make quite a few changes which I feel gave it the umph it was lacking. I upped the stock to almost 8 cups. First I sauteed onions for about 5 mins, then added a little less celery (5), carrots and 2 sliced parsnips (must do!) and a cup of fresh chopped green beans. Sauteed those for a few minutes added 2 cloves of chopped garlic to it, added potatoes & corn and a teaspoon or more of fresh thyme. THEN added the chicken stock. Continued with the rest of the recipe except I added some fresh grated nutmeg to the milk/cheese mix and used all white cheddar cheese. Added the milk mixture to the soup and stirred in a cup of frozen peas. Now THATS a veggie chowder :)
I have made this recipe from Southern Living probably since the 80's when I found it in one of my annual Southern Living cookbooks.
I do add a few extra things like a can of drained green chilis, a half can of beer, a tub of the Knorr chicken gel stock and adjust seasonings to your taste. I also used 2 per cent evap. milk and enough regular milk to equal the 2 cups. It is perfect and one of our favorites since forever!!
I'm giving it 4 stars because I felt like it needed something. I can't place my finger on it though. I will say that I thought 8 stalks of celery was a lot and that there didn't seem to be enough potato. It also seemed a little bland. I had to add a dash of salt. I always like to make new recipes exactly as written the first time, especially if I'm going to be writing a review. It's only fair. Otherwise, it was VERY filling and yummy, perfect for a cold, winter night. Maybe next time I'll try adding some garlic and herbs in addition to cutting back on the celery just a tad and adding another potato or two. It's an easy recipe to play around with. My only other gripe is that the prep and cook times were a little off. Overall it took me a little over an hour to get everything together. I takes longer than 15 minutes to wash, peel and cut all those veggies. Well, it does for me anyway. I'm going to share this one with my recipe club!
Just made this tonight for Christmas Eve...I am a vegetarian and changed the recipe around a little bit, but boy oh boy was it delicious! Everyone loved it even without meat in it!
I did have to make a slurry to thicken it (cornstarch + water) because it just wasnt getting the right consistency I wanted, but honestly- delicious soup!
**also added a can of ortega green chilies...highly recommended!
This is my favorite chowder by far. We meet at least once a month in the cooler months and this is the soup I always serve. I will add some bacon sometimes to give it a little more flavor but it is delicious by iteself. Good for all ages and you will make it again and again.
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