White-cheddar corn chowder from Meatless: More Than 200 of the Very Best Vegetarian Recipes by Martha Stewart Living

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Notes about this recipe

  • shelbstirr on November 28, 2024

    Really good with an added jalapeno and the cheese melted into the chowder. No need to blend the soup if you like it chunky, the potatoes will fall apart as you stir it. There are no leeks, carrots, parsley, bay leaf or thyme called for in the recipe in the book.

  • TrishaCP on February 16, 2019

    “No thrills but good” sums this up nicely! I used a jalapeño instead of cayenne as I love the combination of corn and green chile, and it worked well here. I used frozen corn that I had saved from the early fall- it was a sweet variety common in Maryland and very good in this application.

  • greenrunner75 on April 14, 2013

    4/14/2013 Made this for the first time tonight. No thrills but good. Corn is out of season here, so I used frozen sweet corn. I used 1% milk instead of skim. I used Rapunzel's vegetable bouillon to make my stock. I think if I were to make it again, I would use purée 2 cups of soup before adding corn.

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