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

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!

Print

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

Course Soup

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 5 -6 servings

Author A Thrifty Mom

Ingredients

• 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

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!

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

More soup recipes you might enjoy!

You might also like:

Potato soup ready in 25 minutes

Copycat Zuppa Toscana soup

Brown rice veggie and chicken chili

Italian beef stew

Mexican lentil soup

Chicken Taco soup

This post contains my affiliate links.

Tagged as: Dinner Ideas, Easy 20 minute dinner recipe, lunch, soups, Sweet Corn, Sweet Corn and Potato Cheesy Chowder