Articles & Recipes

Creamy Corn 'n' Chowder

October 12, 2018

In this recipe, old-world Cheddar meets new-world corn in a smooth, rich chowder that pleases young kids and ravenous teens as well as sophisticated grown-ups.

Ingredients Makes 6 to 8

2 tbsp butter 25 mL
1 onion, diced 1
1 clove garlic, minced 1
1 tsp Dijon mustard 5 mL
1/2 tsp paprika 2 mL
1/4 cup all-purpose flour 50 mL
3 cups chicken stock 750 mL
3 or 4 Yukon Gold or white potatoes, peeled and diced 3 or 4
1/2 tsp salt 2 mL
1 1/2 cups corn kernels, fresh or frozen, thawed and drained 375 mL
2 cups whole milk or half and half (10%) cream 500 mL
1/4 cup sliced green onions 50 mL
2 cups grated old Cheddar cheese (about 8 oz/250 g) 500 mL


  1. In a large saucepan, melt butter over medium heat. Stir in onion, garlic, mustard and paprika; cook for 5 minutes or until softened. Sprinkle with flour; stir until absorbed. Slide pan off heat. Add stock a little at a time (to avoid lumps), stirring after each addition until smooth.
  2. Return to saucepan to heat. Add potatoes and salt; bring to a boil. Reduce heat and simmer, covered and stirring occasionally, for 10 to 15 minutes or until potatoes are tender. Add corn, milk and green onions; heat until hot, but do not boil. Add half of the cheese, stirring briefly until melted. (Over stirring can make cheese stringy) Ladle into warmed soup bowls; served sprinkled with remaining cheese. Provide a pepper grinder to pass at the table.
One of the world's greatest cheeses, Cheddar was developed centuries ago in the English town of the same name. In Britain and Canada, this cows' milk cheese is left to develop for 2 to 5 years or more, it's flavor becoming sharper with age. U.S. Cheddars usually age for just a few months.


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