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Corn and Cheddar Chowder

corn and cheddar chowder recipeWhen 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.

corn and cheddar chowder recipe

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)

corn and cheddar chowder recipe

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.

corn and cheddar chowder recipe

Add the butter, onions, and peppers to the pot. Cook for 10 minutes or until the onions are soft.

corn and cheddar chowder recipeAdd the wine and let it cook out. Scrape up the bits from the bottom of the pot.

corn and cheddar chowder recipe

Add flour, salt, and pepper.

corn and cheddar chowder recipe

Cook for 3 minutes.

corn and cheddar chowder recipe

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.

corn and cheddar chowder recipe

Add the corn. Cook for another 3 minutes.

corn and cheddar chowder recipe

Stir in half-and-half.

corn and cheddar chowder recipe

And cheese. Cook for another 5 minutes. Check for seasonings and add more salt and pepper as needed.ย Ladle into bowls and garnish with chopped chives and reserved bacon.

corn and cheddar chowder recipe

Print

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

  1. 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.
  2. 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.
  3. Add flour, salt, and pepper. Cook for 3 minutes.
  4. 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.
  5. Add the corn. Cook for another 3 minutes.
  6. Stir in half-and-half and cheese. Cook for another 5 minutes. Check for seasonings and add more salt and pepper as needed.
  7. Ladle into bowls and garnish with chopped chives and reserved bacon.
Print

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

  1. 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.
  2. 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.
  3. Add flour, salt, and pepper. Cook for 3 minutes.
  4. 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.
  5. Add the corn. Cook for another 3 minutes.
  6. Stir in half-and-half and cheese. Cook for another 5 minutes. Check for seasonings and add more salt and pepper as needed.
  7. Ladle into bowls and garnish with chopped chives and reserved bacon.

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  1. JulieD

    January 24th, 2014 at 11:49 am

    This looks amazing! I want a bowl right now…it’s in the 50s here and I’m COLD! ๐Ÿ™‚ I know you’re probably laughing at me bc I’m saying that but I am!

  2. bakedbree

    January 25th, 2014 at 8:12 pm

    For you, that is really cold. ๐Ÿ™‚

  3. Sarah Toasty

    January 24th, 2014 at 12:06 pm

    it is indeed miserable on the east coast, dying in dc. love the soup, definitely need to try!

  4. bakedbree

    January 25th, 2014 at 8:12 pm

    It is finally a little better. I am crossing my fingers that we miss the snow for awhile.

  5. Gwen @simplyhealthyfamily

    January 24th, 2014 at 12:45 pm

    That looks so amazing! I won’t mention that it’s been in the 80’s here in Phoenix ๐Ÿ˜‰ It does get down to a nippy 50 in the evenings so I can enjoy this soup out on the patio :}

  6. bakedbree

    January 25th, 2014 at 8:11 pm

    That sounds like perfect weather. Jealous.

  7. Lorrie

    January 24th, 2014 at 1:08 pm

    I’m going to make this on the weekend for my chowder loving husband. It looks utterly delicious! What beautiful pictures. Your blog just makes me happy, Bree. ๐Ÿ™‚

  8. bakedbree

    January 25th, 2014 at 8:10 pm

    Thank you so much, you just made my day.

  9. Katrina @ Warm Vanilla Sugar

    January 24th, 2014 at 2:10 pm

    This soup sounds great! I love corn chowder!

  10. bakedbree

    January 25th, 2014 at 8:09 pm

    Me. Too. One of my top 10 favorite soups.

  11. Denise

    January 24th, 2014 at 8:18 pm

    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.

  12. bakedbree

    January 25th, 2014 at 8:09 pm

    I agree, I like some substance. ๐Ÿ™‚

  13. Anne

    January 26th, 2014 at 7:03 pm

    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.

  14. bakedbree

    January 26th, 2014 at 10:51 pm

    I bet it was great.

  15. Samantha

    January 30th, 2014 at 12:32 pm

    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 ๐Ÿ™‚ I can’t wait to try this one out!

  16. bakedbree

    January 30th, 2014 at 9:44 pm

    I am so glad! I love corn chowder, and this is a winter version. I hope you like this one just as much!

  17. Jenny

    March 6th, 2016 at 3:49 am

    Hi, where do you use the 3T. butter? I’m going to make this tomorrow night! ๐Ÿ™‚

  18. bakedbree

    March 17th, 2016 at 11:41 am

    With the vegetables. I’ll fix it.

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