PARMESAN CORN CHOWDER
This Parmesan Corn Chowder is creamy, cheesy, and full of delicious flavor! An easy, comforting soup that’s perfect for a cozy family dinner.
Why You’ll Love This Parmesan Corn Chowder
This thick soup comes together easy and is loaded with flavor. It’s made with creamed corn and potatoes and is really delicious! We added carrots and celery but you can always switch that up if you like. This soup is thick and great on a cold day. Definitely add some fried cornbread for a real treat.
Swaps
You can switch out the celery, carrots and onion if you are not a fan, but they do add to it. You can always use any potato you like, but you will want to peel them. Red or yellow potatoes will cook faster than russet or Idaho.
Other Delicious Soups:
Join Us On The Porch Today!
Become a member today:
✔️ Instant access to back issues –FREE
✔️ 4 Seasonal issues with NO ads
✔️ FREE recipe eBook many 5 Star Reviews
All filled with old-fashioned recipes, heartfelt stories, Southern charm and much more!
Parmesan Corn Chowder
Ingredients
- 2 1/2 cups water
- 2 large potatoes peeled and diced
- 1 large carrot sliced in rounds
- 1/2 cup celery chopped
- 1/2 of a medium onion peeled and chopped
- 1/4 cup unsalted butter or 4 tablespoons
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups milk I used 2%
- 1 14 3/4 ounce can cream style corn
- 1 1/2 cups shredded Parmesan cheese
Instructions
- In a soup pot on top of the stove add water, potatoes, carrots, celery and onions. Bring to a boil, reduce heat to simmer and cook for 15 minutes or until potatoes and carrots are tender.
- In a small saucepan, melt the butter then add in flour, salt and pepper stirring until smooth.
- Add milk and bring to a boil stirring constantly until starts to thicken.
- Remove from heat and add to soup pot. Stir in corn and Parmesan cheese.
- Heat soup on low for about 10 more minutes. This is a thick soup. Makes about 8 servings.
Notes
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.