Vermont Corn Chowder
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 2 tablespoons butter, softened to room temperature
- 1 cup chopped onion
- 1⁄2 cup chopped celery
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh coarse ground black pepper
- 1⁄4 teaspoon paprika
- 1 1⁄4 lbs potatoes, cooked, peeled, and diced
- 2 cups milk
- 2 (14 3/4 ounce) cans cream-style corn
- 8 ounces cheddar cheese, shredded (about 3 cups)
- 2 tablespoons chopped fresh parsley
directions
- Melt butter in a Dutch oven over low heat.
- Increase heat to medium, add onion and celery, and cook until tender, 5-7 minutes.
- Add salt, pepper, and paprika and stir with a wooden spoon.
- Add potatoes, milk, and corn and stir until soup is heated through.
- Remove Dutch oven from heat and stir in cheese until melted.
- If necessary, place soup over low heat and cook, stirring until all of cheese is melted; do not boil.
- Ladle soup into bowls and sprinkle with chopped parsley.
- Store leftover soup in a covered container in the refrigerator.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!