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Cheddar, Corn & Potato Chowder

Curry gives this just the right amount of zip without being overpowering. I especially like all the veggies in the recipe. My kids always loved it, even when they were young, and I always had to make a double or triple batch to make sure we had enough leftovers.—Becky Ruff, McGregor, Iowa
  • Total Time
    Prep: 15 min. Cook: 35 min.
  • Makes
    6 servings (2-1/4 quarts)


  • 1/4 cup butter, cubed
  • 2 celery ribs, chopped
  • 2 medium carrots, sliced
  • 1 medium green pepper, finely chopped
  • 1 medium onion, chopped
  • 1/4 cup all-purpose flour
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup 2% milk
  • 1 carton (32 ounces) chicken broth
  • 1 pound potatoes (about 2 medium), peeled and cubed
  • 1 can (8-3/4 ounces) whole kernel corn, drained
  • 2 cups shredded cheddar cheese
  • 1 tablespoon minced fresh parsley


  • In a 6-qt. 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 flour and seasonings until blended.
  • 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.
  • Stir in cheese until melted; remove from heat. Puree soup using an immersion blender. Or, cool slightly and puree in batches in a blender; return to pot and heat through. Stir in parsley.
Nutrition Facts
1-1/2 cups: 366 calories, 22g fat (13g saturated fat), 66mg cholesterol, 1311mg sodium, 27g carbohydrate (8g sugars, 3g fiber), 14g protein.

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Average Rating:
  • Sunny1978
    Sep 3, 2019

    Fantastic! Even better the next day too. The only thing I did differently was cook the potatoes for longer before adding the cheese. I found that my potatoes took longer than 20 mins to soften. I also didn't bother with puree'ing the soup. It still made an excellent chunky chowder.

  • Robin
    Jan 5, 2018

    I made this in the crock pot. Came out very tasty. Will make again.

  • ms11145
    Mar 7, 2017

    If one likes curry, then this is the chowder for you. While I like it, I don't want an abundance of it. I halved the amount and it was perfect (for me). This is the first chowder recipe that has to be pureed. I just did a flash puree so I could have chunks in the chowder.

  • janet59
    Dec 18, 2016

    Delicious, easy and quick and not made from a can or processed food or cheese.

  • veggiemama
    Mar 22, 2016

    This is really quite good!

  • sstetzel
    Nov 13, 2015

    Hi creamers!Cheese is measured by weight, not volume. An 8 oz brick of cheese shredded will equal about 2 cups in volume.

  • creamers
    Nov 12, 2015

    Just giving this two stars as I haven't tried it yet, but just have one comment. I've always had the impression that there are 8 ounces in one cup, and since this calls for 2 cups of cheese, should that not be 16 ounces, not 8?

  • jean08882
    Mar 9, 2015

    An excellent chowder! I omitted the curry and used pesto instead. I didn't puree it, either. It's great as a chunky soup. This is a new favorite!

  • woodrickman
    Dec 28, 2014

    This is amazing chowder! The first time I made this I did not have green pepper and had to use dry parsley. I also added leftover turkey from Thanksgiving. I also did not puree the chowder. This was a big hit with my family and was gone in no time!

  • ejshellabarger
    Dec 21, 2014

    I am not a curry fan so only put half the amount of curry into the dish. Half the curry gave the soup the perfect zip without tasting of curry. I also didn't puree the soup (the family was too hungry to wait!) and it was delicious. Thanks for the recipe!