Soup / Stew

Sweet Corn and Potato Cheesy Chowder – Easy 20 minute dinner recipe

Sweet Corn and Potato Cheesy Chowder - Easy 20 minute dinner recipe, soup recipes, fresh corn recipes, easy dinner ideas, fast soup recipes

Our family love this Sweet Corn and Potato Cheesy Chowder! It is one that everyone loves.  Getting  seven people to all like the same meal can sometimes be tricky. But this one tends to be a favorite every time I make it.  It is great even if you have to use canned or frozen corn.  Perfect for lunch or dinner. Best part is it can be ready and on the table in about 20 minutes!

Sweet Corn and Potato Cheesy Chowder – Easy 20 minute dinner recipe

What you need:

  • 1 bell pepper diced (about 2/3 cup)
  • 1 large onion diced (about 1 cup)
  • 2 stalks celery  diced (about 2/3 cup)
  • 4 cups red potatoes chopped (washed but not peeled)
  • 3 cups corn  (don’t add till the end)
  • 4 tablespoons butter
  • 2 cups chicken broth
  • 2 cups beef broth
  • Salt and Pepper to taste – depends on if you use salted butter and low sodium stock.  Salt to your taste, but I normally add about a teaspoon of salt and 1/4 teaspoon of pepper.
  • Green Onions and extra cheddar cheese for garnish (optional)

For the cream sauce

  • 1 stick of butter (8 tablespoons)
  • 8 tablespoons of flour
  • 4 cups of whole milk
  • 2 1/2 cups of cheddar cheese grated

Direction:

Wash all your produce before chopping.  Dice your bell pepper, onion and celery into small pieces about the size of a pea.  You want this to cook quickly so size will matter.  If you are not in a rush, and want it to simmer on the stove for awhile you could make the pieces bigger.   Next chop you red potatoes, I like to leave the skins on for this recipe. But you can peel them if you do not like the skins.  The potatoes need to be a cut bigger since this is a chowder. But still small enough to cook within the 15-20 minute time frame. I cut mine about the size of a medium sized gumball or Whopper.

Add your chopped vegetables and 4 tablespoons butter to a large pot ( I suggest 8 qt or larger just so it does not boil over). Stir over medium/ high heat till your onions start to turn clear in color.  This normally takes about 5 minutes, make sure you stir frequently to prevent burning.  Add in your 4 cups of stock and put a lid on it.  Once at a full boil turn heat down to medium to a gentle boil. Let that boil for 10-15 minutes while you start your cream sauce. Watch it,  you do not want to over cook your veggies.

Cream Sauce for Sweet Corn and Potato Cheesy Chowder –  In a sauce pan over medium heat melt your butter. Once melted whisk in your floor. Stir to avoid lumps and help it cook evenly. Cook for 2-4 minutes this will give the floor a nutty flavor it also helps the  sauce have a smooth creamy texture.  Slowly pour in your milk, while you whisk it into the flour and butter mixture.  Continue cooking over medium heat. Stir it as is slowly comes to a slow boil and starts to thicken. Once thickened (like gravy) stir in your grated cheese.  Take off heat and set aside.

By this time your vegetable mixture should be done cooking.  Toss in your corn (fresh, canned or frozen) and allow it cook for 2-3 minutes. Take off heat and add the cream sauce, mix well.  Taste to see if you need more salt or pepper.  Soup is hot and ready to serve! If you are not ready to serve just keep it on low heat, just enough to keep it warm.  Do not boil it, to avoid the milk separating.  Garnish with more cheese and chopped green onions (optional).  Hope you enjoy this Sweet Corn and Potato Cheesy Chowder – Easy 20 minute dinner recipe, our family sure loves it!

Sweet Corn and Potato Cheesy Chowder - Easy 20 minute dinner recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 5-6 servings
Ingredients
  • 1 bell pepper diced (about ⅔ cup)
  • 1 large onion diced (about 1 cup)
  • 2 stalks celery diced (about ⅔ cup)
  • 4 cups red potatoes chopped (washed but not peeled)
  • 3 cups corn (don't add till the end)
  • 4 tablespoons butter
  • 2 cups chicken broth
  • 2 cups beef broth
  • Salt and Pepper to taste - depends on if you use salted butter and low sodium stock. Salt to your taste, but I normally add about a teaspoon of salt and ¼ teaspoon of pepper.
  • Green Onions and extra cheddar cheese for garnish (optional)
  • For the cream sauce
  • 1 stick of butter (8 tablespoons)
  • 8 tablespoons of flour
  • 4 cups of whole milk
  • 2½ cups of cheddar cheese grated
Instructions
  1. Direction:
  2. Wash all your produce before chopping. Dice your bell pepper, onion and celery into small pieces about the size of a pea. You want this to cook quickly so size will matter. If you are not in a rush, and want it to simmer on the stove for awhile you could make the pieces bigger. Next chop you red potatoes, I like to leave the skins on for this recipe. But you can peel them if you do not like the skins. The potatoes need to be a cut bigger since this is a chowder. But still small enough to cook within the 15-20 minute time frame. I cut mine about the size of a medium sized gumball or Whopper.
  3. Add your chopped vegetables and 4 tablespoons butter to a large pot ( I suggest 8 qt or larger just so it does not boil over). Stir over medium/ high heat till your onions start to turn clear in color. This normally takes about 5 minutes, make sure you stir frequently to prevent burning. Add in your 4 cups of stock and put a lid on it. Once at a full boil turn heat down to medium to a gentle boil. Let that boil for 10-15 minutes while you start your cream sauce. Watch it, you do not want to over cook your veggies.
  4. Cream Sauce for Sweet Corn and Potato Cheesy Chowder - In a sauce pan over medium heat melt your butter. Once melted whisk in your floor. Stir to avoid lumps and help it cook evenly. Cook for 2-4 minutes this will give the floor a nutty flavor it also helps the sauce have a smooth creamy texture. Slowly pour in your milk, while you whisk it into the flour and butter mixture. Continue cooking over medium heat. Stir it as is slowly comes to a slow boil and starts to thicken. Once thickened (like gravy) stir in your grated cheese. Take off heat and set aside.
  5. By this time your vegetable mixture should be done cooking. Toss in your corn (fresh, canned or frozen) and allow it cook for 2-3 minutes. Take off heat and add the cream sauce, mix well. Taste to see if you need more salt or pepper. Soup is hot and ready to serve! If you are not ready to serve just keep it on low heat, just enough to keep it warm. Do not boil it, to avoid the milk separating. Garnish with more cheese and chopped green onions (optional). Hope you enjoy this Sweet Corn and Potato Cheesy Chowder - Easy 20 minute dinner recipe, our family sure loves it!
  6. Note - I say (about) in my ingredient list because you do not have to exact in the measurements. There is no need to throw part of an onion or bell pepper away if it is not the exact measurement. Just as long as it is close the amount this Sweet Corn and Potato Cheesy Chowder - Easy 20 minute dinner recipe, is more suggested amounts and it still turns out delicious every time!

Note – I say (about) in my ingredient list because you do not have to exact in the measurements. There is no need to throw part of an onion or bell pepper away if it is not the exact measurement.  Just as long as it is close the amount this Sweet Corn and Potato Cheesy Chowder – Easy 20 minute dinner recipe, is more suggested amounts and it still turns out delicious every time!

Sweet Corn and Potato Cheesy Chowder - Easy 20 minute dinner recipe, soup recipes, fresh corn recipes, easy dinner ideas, fast soup recipes

Watch our recorded LIVE video where we show you how to make Sweet Corn Cheesy Potato Chowder in under 20 mins

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If you like this recipe be sure to follow our Soups and Stews pinterest board.Weeknight Dinner Italian Beef Stew,Soups, Easy Weeknight meal ideas, Italian Beef Stew Recipe, healthy and can be made in the crockpot or slowcooker tooItalian Beef Stew Weeknight Dinner Idea

Go ahead and wipe the drool off your mouth…. this picture will do that to you, and yes it really is that good. This is not a fast recipe, but it is worth the wait.  The meal itself is rather easy most the time is just waiting for it to cook and to get the meat to the point that it falls apart and melts in your mouth.  This recipe is also great as leftovers or to freeze part of it for a super fast and easy dinner idea another night. We eat it on top of mashed potatoes but you can also eat it over rice or noodles.

Ingredients

2 pounds of beef, cubed
Olive oil
6 carrots, diced
2 celery sticks, choped
1 onion, sliced
1 shallot, sliced
4 garlic cloves, minced
1 small can of diced tomatoes (any size is ok, depending how thick you’d like the stew)
1 quart of beef broth
1/2 cup of red wine
2 Tbsp of Italian seasoning
1 bay leaf
handful of parsley, chopped
1 cup of frozen peas
salt and pepper to taste
1/2 cup of flour

 

Weeknight Dinner Italian Beef Stew, Easy Weeknight meal ideas, Italian Beef Stew Recipe, healthy and can be made in the crockpot or slowcooker too

Season meat with salt and pepper. In a bowl coat the meat with the flour and remove any excess flour. Brown meat in a large pan with the olive oil. Then add the onions, shallots, garlic and celery. Cook for a couple of minutes or until onions are softened, in medium heat. Deglaze the pan with the wine or grape juice. Cook for about 5 minutes, add the tomatoes and crush them a little with a wooden spoon.
Then add the italian seasoning, the bay leaf and beef broth. Stir. Lower heat and allow to simmer for 3 hours, stirring frequently.
Once the beef is tender, remove the bay leaf. Add the carrots. Test flavor, add salt if needed. Allow the carrots to cook for another 50 minutes in low heat. Put in the frozen peas during the last 10 minutes of cooking.
Before serving add more fresh parsley. Serve over mashed potatoes. Enjoy!

Weeknight Dinner Idea Italian Beef Stew ~ Good Homecooked Recipes
 
Prep time
Cook time
Total time
 
Recipe type: Soup
Cuisine: Italian
Ingredients
  • 2 pounds of beef, cubed
  • Olive oil
  • 6 carrots, diced
  • 2 celery sticks, chopped
  • 1 onion, sliced
  • 1 shallot, sliced
  • 4 garlic cloves, minced
  • 1 small can of diced tomatoes (any size is ok, depending how thick you'd like the stew)
  • 1 quart of beef broth
  • ½ cup of red wine
  • 2 Tbsp of Italian seasoning
  • 1 bay leaf
  • handful of parsley, chopped
  • 1 cup of frozen peas
  • salt and pepper to taste
  • ½ cup of flour
Instructions
  1. Season meat with salt and pepper. In a bowl coat the meat with the flour and remove any excess flour. Brown meat in a large pan with the olive oil. Then add the onions, shallots, garlic and celery. Cook for a couple of minutes or until onions are softened, in medium heat. Deglaze the pan with the wine or grape juice. Cook for about 5 minutes, add the tomatoes and crush them a little with a wooden spoon.
  2. Then add the italian seasoning, the bay leaf and beef broth. Stir. Lower heat and allow to simmer for 3 hours, stirring frequently.
  3. Once the beef is tender, remove the bay leaf. Add the carrots. Test flavor, add salt if needed. Allow the carrots to cook for another 50 minutes in low heat. Put in the frozen peas during the last 10 minutes of cooking.
  4. Before serving add more fresh parsley. Serve over mashed potatoes. Enjoy!

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Chicken and white bean chili recipe

Are you looking for a quick and easy dinner idea?  This Chicken and White Bean Chili taste like you slaved over the stove all day making it… but you can make it in less than 30 minutes.  My kids don’t like to eat it with a spoon, but give them some tortilla chips and they eat it right up!

You will need

  • 3 can white beans (northern style white beans)
  • 2 can chicken broth
  • 2 cups cooked shredded chicken ( you can used canned if your short on time)
  • 1 can corn
  • 1/2 cup diced onion
  • 1 clove garlic minced
  • 1/3 cup cilantro chopped
  • Salt and pepper to taste
  • Toppings – sour cream, shredded cheese, cilantro and tortilla chips

Add all the ingredients into a large pot bring to a boil, turn heat down and let simmer for 15 minutes on low.  If you wish to make it a little thicker you can mash some of the bean up to thicken the broth. Serve hot, top with sour cream, shredded cheese, cilantro and tortilla chips

Chicken and White Bean Chili Recipe ~ quick and easy
 
Prep time
Cook time
Total time
 
Recipe type: Chili
Cuisine: Southwest
Ingredients
  • 3 can white beans (northern style white beans)
  • 2 can chicken broth
  • 2 cups cooked shredded chicken ( you can used canned if your short on time)
  • 1 can corn
  • ½ cup diced onion
  • 1 clove garlic minced
  • ⅓ cup cilantro chopped
  • Salt and pepper to taste
  • Toppings - sour cream, shredded cheese, cilantro and tortilla chips
Instructions
  1. Add all the ingredients into a large pot bring to a boil, turn heat down and let simmer for 15 minutes on low. If you wish to make it a little thicker you can mash some of the bean up to thicken the broth. Serve hot, top with sour cream, shredded cheese, cilantro and tortilla chips

 

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Cheesy Broccoli & Potato Chowder, quick and easy DONE in 30 minutes start to finish #Soup #Chowder #Broccoli

 It has been chilly and windy here all week.  The kids come off the school bus COLD and want something warm to fill them up. They love this Cheesy Broccoli & Potato Chowder, served with hot rolls they eat it right up.  I love that it can be ready and on the table in 30 minutes start to finish.  Plus it is full of fresh vegetables, for a healthy meal for my family.

Cheesy Broccoli & Potato Chowder ~ quick and easy DONE in 30 minutes

You will need

  • 1 Cup Diced Onion
  • 1 Cup Diced Celery
  • 1 Cup Diced Carrots
  • 3 Cups Chopped Broccoli (raw)
  • 3 Cups Diced Potatoes peeled
  • 2 Tablespoon Parsley
  • 5 Cups Chicken Broth
  • 2 Cups Water

Add at end of cooking you will also need

  • 1 pound diced Velveeta cheese
  • 1 1/2 cups grated cheddar cheese
  • 3 tablespoons flour
  • 1 1/2 cups Milk

Cheesy Broccoli & Potato Chowder, quick and easy DONE in 30 minutes start to finish #Soup #Chowder #Broccoli

Place in a large pot on the stove top. Add all the vegetables and  bullion cubes. Cover with water and broth,   simmer until vegetables are tender, normally takes 20-25 minutes. Once veggies are tender, take half of the vegetables out, put them in a blender and puree them.  Or you could use an emerson blender.  You do not have to do this part but it helps make the soup more creamy.

Next step is to add milk flour mixture below.

  • Blend 1 1/2 cup milk with 3 Tablespoons Flour whisk till all lumps are gone, then stir  into veggies.
  •  Stir until well blended, add 1 pound diced Velveeta cheese, and shredded cheddar cheese stir until melted and well blended.

Take off heat, salt and pepper to taste.  Enjoy!

Cheesy Broccoli & Potato Chowder, quick and easy DONE in 30 minutes start to finish #Soup #Chowder #Broccoli

 

I used this Quick Chopper to blend mine… it is awesome for salsa, jams or blending hot soups like this.  You can pick one up for under $10 with free shipping options too. Cheesy Broccoli & Potato Chowder, quick and easy DONE in 30 minutes start to finish #Soup #Chowder #Broccoli

Cheesy Broccoli & Potato Chowder ~ quick and easy DONE in 30 minutes 

You will need

  • 1 Cup Diced Onion
  • 1 Cup Diced Celery
  • 1 Cup Diced Carrots
  • 3 Cups Chopped Broccoli (raw)
  • 3 Cups Diced Potatoes peeled
  • 2 Tablespoon Parsley
  • 5 Cups Chicken Broth
  • 2 Cups Water

Add at end of cooking you will also need

  • 1 pound diced Velveeta cheese
  • 1 1/2 cups grated cheddar cheese
  • 3 tablespoons flour
  • 1 1/2 cups Milk

Place in a large pot on the stove top. Add all the vegetables and  bullion cubes. Cover with water and broth,   simmer until vegetables are tender, normally takes 20-25 minutes. Once veggies are tender, take half of the vegetables out, put them in a blender and puree them.  Or you could use an emerson blender.  You do not have to do this part but it helps make the soup more creamy.

Next step is to add milk flour mixture below.

  • Blend 1 1/2 cup milk with 3 Tablespoons Flour whisk till all lumps are gone, then stir  into veggies.
  •  Stir until well blended, add 1 pound diced Velveeta cheese, and shredded cheddar cheese stir until melted and well blended.

Take off heat, salt and pepper to taste.  Enjoy!

Cheesy Broccoli & Potato Chowder, quick and easy DONE in 30 minutes start to finish #Soup #Chowder #BroccoliThis post contains amazon links, Please note that Amazon priced tend to change often so prices may be higher or lower without notice.

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