I’ll never forget the first time I made this soup. It was one of those chilly fall evenings where the sky gets dark before dinner, and all I wanted was something warm, cheesy, and soul-hugging. I’d just come in from walking our dog, wrapped in a scarf that didn’t do much, and I remember standing at the stove thinking, “Let’s turn what I have in the fridge into magic.” That magic turned out to be this White Cheddar & Corn Chowder, and ever since, it’s been a staple during the cozy seasons.
This chowder is rich, hearty, and surprisingly simple. The sharp white cheddar gives it a depth that keeps you coming back for another spoonful, and the corn brings sweetness and texture that balances the whole dish. It’s creamy without being heavy, thanks to a mix of broth and milk, and thickened naturally with potatoes. Whether you serve it as a starter or make it the star of a weeknight dinner, it’s the kind of soup that makes everything feel a little more comforting.
If you’re in the mood for more cozy dishes, don’t miss our Beef and Noodles – A Comforting Classic or Crockpot High Protein Recipes, both perfect companions for chillier days. And for something zesty to break up the creaminess, try our Lemon Pepper Chicken.
White Cheddar & Corn Chowder Recipe
Ingredients:
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced
- 2 cups frozen sweet corn (or fresh if in season)
- 2 medium Yukon gold potatoes, peeled and diced
- 3 cups chicken or vegetable broth
- 1 cup whole milk (or half-and-half for creamier texture)
- 1 ½ cups shredded sharp white cheddar cheese
- ½ teaspoon smoked paprika
- ¼ teaspoon dried thyme
- Salt and black pepper to taste
- Optional toppings: extra cheddar, chopped green onion, crumbled bacon
Instructions:
- Sauté the base:
In a large pot or Dutch oven, melt the butter over medium heat. Add diced onion and celery, and cook until softened (about 5 minutes). Add the minced garlic and cook for another 30 seconds until fragrant. - Add potatoes and broth:
Stir in the diced potatoes and pour in the broth. Bring to a boil, then reduce heat and simmer uncovered for 12–15 minutes or until potatoes are fork-tender. - Add corn and seasoning:
Add the corn, smoked paprika, thyme, salt, and pepper. Stir well and let everything simmer together for another 5 minutes. - Blend partially (optional):
For a creamier texture, use an immersion blender to blend about half the soup directly in the pot. This keeps some chunks while creating a velvety base. You can also transfer half to a blender and pulse before returning it to the pot. - Add milk and cheddar:
Stir in the milk (or half-and-half) and slowly add the shredded cheddar. Stir constantly until the cheese is melted and smooth. Taste and adjust salt and pepper if needed. - Serve hot:
Ladle into bowls and top with extra cheese, green onions, or crispy bacon for bonus flavor.
Tips & Variations
- Want it smoky? Add a dash of chipotle powder or smoked salt.
- No cheddar? Monterey Jack or Gruyère also work beautifully.
- Make it meatier: Stir in cooked, crumbled sausage or shredded rotisserie chicken.
- Crockpot version? Sauté the aromatics first, then transfer everything (except milk and cheese) to a slow cooker. Cook on low for 6 hours. Stir in milk and cheese at the end.
Why This Chowder Works So Well
This White Cheddar & Corn Chowder sits at the intersection of cozy and craveable. It’s got that stick-to-your-ribs texture without being too heavy. It hits all the flavor notes: sweet from the corn, savory from the broth and cheddar, and just enough warmth from the paprika. Plus, it stores well, leftovers are even better the next day.
Whether you’re hosting a weekend dinner or meal-prepping for a busy week, this soup is a go-to. I’ve made it for family get-togethers, quiet solo lunches, and even doubled it for a potluck (zero leftovers).