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1. Peel and dice the potatoes into small 1 cm cubes. Finely dice the onion and mince the garlic cloves. Set everything aside.
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2. In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook, stirring occasionally, for 5–6 minutes until softened and translucent.
1 piece Yellow onion,
2 tbsp Unsalted butter
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3. Add the minced garlic, sweet paprika, mustard powder, and cayenne. Stir and cook for 1 minute until fragrant.
4 clove Garlic cloves,
1 tsp Sweet paprika,
0.5 tsp Mustard powder,
0.2 tsp Cayenne pepper
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4. Sprinkle the flour over the onion and garlic mixture. Stir constantly for 1–2 minutes to cook out the raw flour taste and form a light roux.
2 tbsp All-purpose flour
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5. Gradually pour in the vegetable broth while stirring to prevent lumps. Add the diced potatoes, salt, and black pepper. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 12–15 minutes until the potatoes are completely tender and easily pierced with a fork.
3 piece Yukon gold potatoes,
2 cup Vegetable broth,
0.8 tsp Black pepper, freshly ground,
1 tsp Salt
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6. Stir in both cans of creamed corn, the whole milk, and the heavy cream. Stir well to combine and bring the chowder back up to a gentle simmer over medium heat. Cook for a further 5 minutes, stirring occasionally.
2 can Cream of corn (creamed corn),
1.5 cup Whole milk,
0.5 cup Heavy cream
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7. Use a ladle or immersion blender to partially blend about one-third of the soup directly in the pot to create a creamy, thick texture while still leaving plenty of chunky potato pieces for bite. Stir everything together.
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8. Remove the pot from heat and stir in the freshly grated cheddar cheese a handful at a time until fully melted and silky. Taste and adjust seasoning with additional salt and black pepper as needed.
1 cup Sharp cheddar cheese, freshly grated,
0.8 tsp Black pepper, freshly ground,
1 tsp Salt
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9. Ladle the chowder into bowls and garnish with freshly snipped chives. Serve immediately with crusty bread or buttered crackers on the side.
2 tbsp Fresh chives (garnish)
By james
