Corn and Cheddar Cheese Chowder
40 mins (prep 15, cooking 25)
19 ingredients
4 servings
A wonderful, hearty soup, recommended for cold winter nights. This recipe came from one of my favorite cookbooks, The Vegetarian Epicure. In my opinion, using milk instead of cream does not alter the quality (it's how I have always made it). I usually double the recipe for a larger amount. Enjoy!

Categories:  <-60-mins , chowders , vegetarian , cheese , soups-&-stews , bisques~cream-soups , vegetable , eggs~dairy , corn , time-to-make ,
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Serving Size (307.86 g)
Servings 4
Amount per Serving
Calories 715.38 Calories from Fat 592.29
% Daily Value *
Total Fat 65.81g 404.97%
Saturated Fat 41.48g 829.54%
Trans Fat 0.36g %
Cholesterol 218.3mg 291.07%
Sodium 656.49mg 109.41%
Total Carbohydrate 5.0g 6.67%
Dietary Fiber 0.03 g 0.46%
Sugars 2.73 g %
Protein 23.74g 189.92%
Vitamin A 2253.25IU% Vitamin C 0.45mg%
Calcium 695.41mg% Iron 0.67mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
dried sage, cumin seed, small onion, ears corn, chopped chives, chopped parsley, salt & pepper