White Cheddar Corn Chowder

READY IN: 50mins
Recipe by iris5555

From Martha Stewart Living

Top Review by Chicagoland Chef du

Simply wonderful! I loved the hint of heat from the cayene pepper. I added a bit more milk and broth as the soup thickened up. If my husband doesn't take the leftovers to work, I'll post a photo! Thanks a bunch for posting this fantastic recipe, Bobo!

Ingredients Nutrition


  1. Heat oil in a saucepan over medium heat. Add onion, and cook until softened, about 4 minutes.
  2. Add celery, and cook until tender, about 4 minutes.
  3. Add coriander, cumin, and cayenne. Raise heat to medium-high, and add wine.
  4. Cook until most of the liquid has evaporated, 2 to 3 minutes.
  5. Add potatoes, stock, and milk, and bring to a boil (skim any foam from surface).
  6. Reduce heat, and simmer until potatoes are tender, about 15 minutes.
  7. Add corn, and cook until tender, 3 to 4 minutes.
  8. Remove from heat. Transfer 2 cups soup to a blender. Let cool slightly, then puree. Return puree to pan, and stir.
  9. Reheat if needed.
  10. Season with salt and pepper. Pour into bowls, and top with cheese.
  11. Chowder can be refrigerated in an airtight container for up to 3 days.

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