Cheddar, Corn & Potato Chowder
Total TimePrep: 15 min. Cook: 35 min.
Makes6 servings (2-1/4 quarts)
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.
I made this in the crock pot. Came out very tasty. Will make again.
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.
Delicious, easy and quick and not made from a can or processed food or cheese.
This is really quite good!
Hi creamers!Cheese is measured by weight, not volume. An 8 oz brick of cheese shredded will equal about 2 cups in volume.
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?
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!
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!
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!