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Corn and Cheese Chowder

What is it about the color yellow that makes us think of summer and feel happy at the same time? Perfect for a dreary winter night, this chowder has loads of yellow in it! Corn, cheese, potatoes and cream. When you finally eat it, the happiness of the yellow gets transferred onto your face in the form of a content smile. Chowder is a thick soup, usually milk based, made with seafood, fish, vegetables or chicken. The name comes from the French chaudiere, a copper pot in which fishermen’s wives cooked a communal soup from a share of each man’s catch to celebrate the safe return of the fishing fleet from the sea. OK, so this recipe does not have fish but the story does make you feel all warm and benevolent, just like this soup!
Corn and Cheese Chowder
Cooking time: 30 mins
Serves: 8
What you need:
90 gm Butter
2 large Onions, finely chopped
1 clove Garlic, crushed
2 tsps Cumin seeds
4 cups (1 ltr) Chicken stock
2 medium Potatoes, peeled and chopped
1 cup canned creamed Corn
2 cups fresh Corn kernels
1 cup cooked Macaroni
¼ cup chopped fresh Parsley
1 cup grated Cheddar cheese
Salt and freshly ground Black pepper to taste
¼ cup Cream (optional)

What to do:
Heat butter in a large heavy-based pan. Add onion and cook over medium-high heat for 5 mins or until golden. Add garlic and cumin seeds and cook for 1 min, stirring constantly. Add chicken stock. Bring to boil. Add potato; reduce heat and simmer, uncovered, for 10 mins. Add creamed corn, corn kernels and parsley. Bring to boil, reduce heat and simmer for 10 mins more. Stir in cooked pasta, cheese, salt and pepper to taste, and cream. Heat gently until cheese melts. Serve immediately, sprinkled with chopped parsley. Heavenly summer in a bowl!
This entry was posted in: Review


Hi! I'm on a quest for lust-worthy food. I love eating out as much as I love whipping up some mean treats in my kitchen. I've got wanderlust tattooed on my wrist.

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