This Creamy Corn and Potato Chowder Casserole is the ultimate comfort side dish. By parboiling the potatoes and creating a rich, roux-based cream sauce, you achieve a velvety texture that perfectly complements the sweet pop of whole kernel corn.
Ingredients
- Potatoes: 1.5 lbs Yukon Gold, sliced into thin rounds and parboiled.
- Corn: 2 cups whole kernel corn.
- Dairy Base: 1.5 cups heavy cream and 3 tbsp butter.
- Thickener: 2 tbsp all-purpose flour and 1/2 cup broth.
- Aromatics: 1/2 cup diced onion and 2 cloves garlic.
- Cheese: 1 cup shredded White Cheddar (divided).
Detailed Instructions
1. Parboil and Prep
Boil the potato slices for 5-7 minutes until just tender. This ensures they cook evenly in the oven. Drain and set aside while you prepare the sauce.
2. Create the Creamy Chowder Sauce
Sauté onions and garlic in butter, then whisk in flour to create a roux. Gradually add broth and heavy cream, whisking constantly until thickened. Stir in half of the cheese and your seasonings until smooth.
3. Assemble and Bake
Gently fold the potatoes and corn into the sauce. Transfer to a baking dish, top with the remaining cheese, and bake at 375°F (190°C) for 25-30 minutes. Let the casserole rest for 10 minutes before serving to allow the sauce to set properly.