Monday, October 26, 2015


Chowder is a rich and thick soup typically containing Clams / Chicken / Fish / Sweet corn, cooked in medium flame with cream.

A Simple Italian Dinner Party Menu : Corn and Cheese Chowder, Buttermilk marinated Crunchy chicken thighs and Sun-dried tomato Pesto Pasta
How to make perfect corn and cheese chowder  
Preparation time : 10 min
Cooking time : 20 min
Serves : 6

Ingredients :

White onion : 1/2, Finely chopped
Bacon : 1, finely chopped (Bacon gives the traditional chowder flavor, but Vegetarian can omit it and use butter : 2 tbsp)
Bell peppers : 1 Cup (i used half of each green, yellow and red bell peppers )
Yellow Sweet Corn : 1 ear of corn , kernels sliced off or 1 cup frozen kernels
Celery Stalk : 1, Chopped
All purpose flour / Maida : 1/2 cup
Half and half : 2 cups or (1 cup heavy whipping cream + 1 cup stock)
Chicken Stock / Vegetable Stock : 2 Cups
Cheddar cheese : 1/2 Cup (You can substitute with  Monterey jack too)
Pepper Jack : 1/2 Cup
Green Onion  : 1 Stalk, sliced thinly to garnish
Salt and pepper to taste

Corn and Cheese Chowder 
Directions for easy Corn and Cheese Chowder

1. In a large pot / dutch oven, add the finely chopped bacon and cook for 2 minutes. If you are not using bacon add butter to the pan and melt in medium to high heat. Add the Onion and saute till translucent.

2. Now add the celery and saute for a minute and then add the bell peppers and cook for 3 -4 minutes.  Add 1 tbsp butter now, followed by the sweet corn kernels (Fresh / frozen) and saute for 1 minute.

3. Sprinkle the flour and stir to combine, about 2 minutes. Pour in the chicken stock and stir well. Allow this to thicken, 3 or 4 minutes, and then reduce the heat to low. Stir in the half-and-half, and then cover and allow to simmer and thicken for 10 minutes . Stir in the cheeses and allow to melt. Add salt and pepper as needed. Garnish with green onions.

4. Serve hot :)

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