A hearty and creamy soup featuring potatoes, corn, and cheddar cheese, perfect for a cozy meal.
Heat a large pot over medium heat and add the diced potatoes, chopped onion, and sliced carrots.
Sautéing the vegetables slightly before adding liquid enhances their flavor.
Add the frozen corn, black pepper, salt, and apple cider vinegar to the pot. Stir to combine.
The vinegar adds a subtle tanginess that balances the sweetness of the corn.
Pour in enough water to cover the vegetables and bring to a boil. Reduce heat and simmer until the potatoes are tender, about 20 minutes.
Simmering gently helps the flavors meld together.
In a small bowl, whisk together the flour and milk until smooth. Gradually stir this mixture into the soup.
Adding the flour mixture slowly prevents lumps from forming.
Stir in the shredded cheddar cheese until melted and the soup is creamy.
Use freshly shredded cheese for the best melting quality.
Serve the chowder hot with your choice of bread or salad on the side.
Garnish with chopped parsley or a sprinkle of paprika for a pop of color.
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