Corn Cheddar Chowder

Creamy, hearty chowder loaded with corn, vegetables, and cheddar cheese

Ingredients

Ingredients

• 2 tbsp olive oil
• 1 large onion, diced well
• Most of a head of celery (1.5 cups or so), diced small, do this well
• 1 tsp salt
• One large carrot, diced small
• 1 bell pepper, diced
• 3 cups diced potatoes (4 small, 2 large), dice small
• 3 cups water (no more!, maybe a smidge less for a thicker chowder)
• 1 tsp dried thyme
• 1 lb frozen corn (one package usually)
• 1 cup milk (almond or oat works fine)
• 3-4 oz cream cheese, plain
• 1 cup shredded cheese (cheddar or similar)
• Black pepper and salt to taste
• Optional, 2 tsp chopped fresh dill
• Saltines (to crumble and add in)

Instructions

1. Heat oil and cook onions, celery, carrots, bell pepper, and salt until soft. Add potatoes, water and thyme. Bring to simmer and cook ~5 minutes. Add corn and thyme, simmer and cook another ~5 minutes until all veggies are tender
2. Keep simmering. Meanwhile, add two cups of soup into a blender along with milk, cream cheese, shredded cheese. Whirl until smooth
3. Pour puree back into pot and bring back to temperature gently
4. Season with salt and pepper to taste. Add dill. Serve with saltines or crackers

Notes

• Do not shortchange cooking times, more if anything
• Don’t add too much water
• Crackers are key to making it a 10. By itself maybe an 8 or 9