Cheddar Corn Chowder
Creamy and comforting cheddar corn chowder with smoky bacon, tender potatoes, and sweet corn, perfect for cozy gatherings and satisfying comfort food lovers.
Ingredients
- 8 oz. bacon, chopped ⓘ
- 1/4 cup good olive oil ⓘ
- 6 cups yellow onions, sliced ⓘ
- 4 tablespoons unsalted butter ⓘ
- 1/2 cup flour ⓘ
- 2 teaspoons kosher salt ⓘ
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground turmeric ⓘ
- 12 cups chicken stock ⓘ
- 6 cups medium-diced white boiling potatoes (unpeeled, 2 lb.) ⓘ
- 10 cups corn kernels, fresh or frozen ⓘ
- 2 cups half and half ⓘ
Instructions
- In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes.
- Remove the bacon with a slotted spoon and reserve.
- Reduce the heat to medium; add the onions and butter to the fat and cook for 10 minutes until the onions are translucent.
- Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes.
- Add the chicken stock and potatoes; bring to a boil and simmer uncovered for 15 minutes, until the potatoes are tender.
- If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salt water, then drain.
- Add the corn to the soup, then add the half and half and Cheddar cheese.
- Cook for 5 more minutes, until the cheese is melted.
- Season to taste with salt and pepper.
- Serve hot with a garnish of bacon.
Tips & Substitutions
For a richer flavor, consider using smoked bacon instead of regular. If you're short on time, you can substitute fresh corn with canned or frozen corn, but avoid overcooking it. To thicken the chowder further, blend a portion of the soup and stir it back in. Don't forget to taste before serving; adjusting seasoning can make a big difference.
Serving Suggestions
Serve the cheddar corn chowder hot, garnished with crispy bacon bits for added texture. It pairs beautifully with crusty bread or a fresh garden salad. For a complete meal, consider serving it alongside Peggy's Potato Soup for a comforting combination.
Storage & Reheating
Store any leftover chowder in an airtight container in the refrigerator for up to 4 days. When reheating, do so gently on the stove over low heat to prevent the cream from curdling. You may need to add a splash of chicken stock or water to reach the desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Cheddar Corn Chowder contains roughly 3800 calories, with 32g protein, 152g carbohydrates, and 349g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (165% of the Daily Value), and potassium (89% of the Daily Value). Note that it is relatively high in sodium, at 561mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chowder vegetarian?
Yes, you can make a vegetarian version by omitting the bacon and using vegetable stock instead of chicken stock. For added depth of flavor, sauté some mushrooms or use smoked paprika to mimic the smokiness of bacon.
How can I adjust the thickness of the chowder?
If you prefer a thicker chowder, you can mash some of the potatoes after cooking or add a cornstarch slurry. For a thinner consistency, simply add more chicken stock or half and half until you reach your desired texture.
Can I freeze cheddar corn chowder?
Freezing the chowder is not recommended due to the cream content, which can separate when thawed. However, you can freeze the base (without the cream) and add cream after reheating for the best texture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).