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Creamy Potato Corn Chowder

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
50 min
SERVINGS
8 servings
Dinner
Creamy Potato Corn Chowder
Ingredients
  • 2 cups peeled and diced potatoes
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 1/4 cup chopped onion
  • 1 teaspoon salt
  • 4 cups water, or as needed to cover
  • 2 cups milk
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 (15 ounce) cans whole kernel corn, drained
  • 2 1/2 cups shredded Cheddar cheese
Instructions
1
Combine the diced potatoes, carrots, chopped celery, sliced onion, and a pinch of salt in a substantial container.
2
Add sufficient water to the pot to cover all the ingredients and heat it over medium-high temperatures until a rolling boil is achieved.
3
Gradually decrease the heat to a lower level and let it simmer for approximately 20 minutes, or until the potatoes become tender; do not drain the liquid.
4
As the vegetables near completion, prepare a small saucepan over low-medium heat and combine milk, butter, and flour.
5
Whisk the mixture constantly until the butter has melted and the consistency is smooth and thick, taking around 5 to 10 minutes.
6
Pour the hot milk mixture into the cooked vegetables.
7
Add frozen corn and shredded Cheddar cheese; cook and stir until the Cheddar has melted, approximately 3 minutes.