When I got into my car this morning to take my kids to school (yeah! They have been out ALL week!) it was 13 degrees. That was without the wind chill. Needless to say, it is cold here on the East coast. Very, very, cold. A perfect day for a steaming bowl of summer. And that is exactly what this Corn and Cheddar Chowder is. I used corn that I took off the cob over the summer when it was at its peak and froze it just for a day like today. I am going to make sure that next summer I do a lot more corn, because having the best of summer in January is a really nice treat.
This soup was well received at my house. Everyone loves corn and bacon. It was one of the few times that I put dinner in front over everyone and there were no objections. This soup is sweet and creamy and warm and cozy all at the same time. I had everything on hand, so it was really easy to put together. From start to finish, this soup can be on the table in about 45 minutes. I do like a little bit of freshness, so I added some chopped chives (because that it the herb that I had in my fridge) but parsley, basil, tarragon, all would be really good too.
4 slices bacon, chopped
3 Tablespoons butter
2 onions, chopped
1 red pepper, chopped
1/2 cup white wine (optional)
1/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper
6 cups chicken stock
2 Yukon Gold potatoes, peeled and cubed
5 cups corn (fresh or frozen)
1 cup half-and-half
1 cup shredded sharp cheddar cheese
Chives (optional)
In a large Dutch oven, cook bacon until crispy over medium-high heat. (I add a little water to mine, I know it sounds weird, but it cooks out and makes the bacon super crispy.) Remove from the pot and drain on a paper towel lined plate.
Add the butter, onions, and peppers to the pot. Cook for 10 minutes or until the onions are soft.
Add the wine and let it cook out. Scrape up the bits from the bottom of the pot.
Add flour, salt, and pepper.
Cook for 3 minutes.
Add chicken stock and potatoes. Bring to a boil and reduce to a simmer. Simmer, uncovered, for 15 minutes, or until the potatoes are tender.
Add the corn. Cook for another 3 minutes.
Stir in half-and-half.
And cheese. Cook for another 5 minutes. Check for seasonings and add more salt and pepper as needed. Ladle into bowls and garnish with chopped chives and reserved bacon.

Corn and Cheddar Chowder
Ingredients
- 4 slices bacon chopped
- 3 Tablespoons butter
- 2 onions chopped
- 1 red pepper chopped
- 1/2 cup white wine optional
- 1/4 cup flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 6 cups chicken stock
- 2 Yukon Gold potatoes peeled and cubed
- 5 cups corn fresh or frozen
- 1 cup half-and-half
- 1 cup shredded sharp cheddar cheese
- Chives optional
Instructions
- In a large Dutch oven, cook bacon until crispy over medium-high heat. (I add a little water to mine, I know it sounds weird, but it cooks out and makes the bacon super crispy.) Remove from the pot and drain on a paper towel lined plate.
- Add the onions and peppers to the pot. Cook for 10 minutes or until the onions are soft. Add the wine and let it cook out. Scrape up the bits from the bottom of the pot.
- Add flour, salt, and pepper. Cook for 3 minutes.
- Add chicken stock and potatoes. Bring to a boil and reduce to a simmer. Simmer, uncovered, for 15 minutes, or until the potatoes are tender.
- Add the corn. Cook for another 3 minutes.
- Stir in half-and-half and cheese. Cook for another 5 minutes. Check for seasonings and add more salt and pepper as needed.
- Ladle into bowls and garnish with chopped chives and reserved bacon.
Jenny
Sunday 6th of March 2016
Hi, where do you use the 3T. butter? I'm going to make this tomorrow night! :)
bakedbree
Thursday 17th of March 2016
With the vegetables. I'll fix it.
Samantha
Thursday 30th of January 2014
Your Summer Corn Chowder is one of my favorite recipes of all time and I probably make it at least twice a month... this looks like a lovely, more winter-friendly version :) I can't wait to try this one out!
bakedbree
Thursday 30th of January 2014
I am so glad! I love corn chowder, and this is a winter version. I hope you like this one just as much!
Anne
Sunday 26th of January 2014
Made it with jalapeno pepper and chicken instead of bacon...probably not as good as yours, but had to use what I had and it was still yummy. It's supposed to be pretty cold here tomorrow night, and this will be a perfect supper.
bakedbree
Sunday 26th of January 2014
I bet it was great.
Denise
Friday 24th of January 2014
Love a good corn chowder, and what I am loving about your recipe is that you did not puree it. Hearty and filled, which is perfect in my opinion.
bakedbree
Saturday 25th of January 2014
I agree, I like some substance. :)
Katrina @ Warm Vanilla Sugar
Friday 24th of January 2014
This soup sounds great! I love corn chowder!
bakedbree
Saturday 25th of January 2014
Me. Too. One of my top 10 favorite soups.