Cheddar Corn Chowder
If you're craving a hearty and comforting soup that's packed with delicious flavors, look no further! This creamy and cheesy corn chowder recipe is a perfect blend of savory bacon, sweet corn, and sharp white cheddar. The combination of aromatic spices and creamy half-and-half creates a rich and satisfying soup that will warm you from the inside out. Perfect for a cozy night in or a gathering with loved ones, this corn chowder is sure to become a family favorite.
— Constant Cookbook
Ingredients
- 8 oz. bacon, chopped
- ¼ cup olive oil
- 6 cups chopped yellow onions (4 large onions)
- 4 tbsp. unsalted butter
- ½ cup flour
- 2 tsp. kosher salt
- 1 tsp. black pepper
- ½ tsp. ground turmeric
- 12 cups chicken stock
- 6 cups medium-diced white boiling potatoes, unpeeled (2 lbs.)
- 10 cups corn kernels, fresh (10 ears) or frozen (3 lbs.)
- 2 cups half-and-half
- 8 oz. sharp white cheddar cheese, grated
Instructions
- Remove one chile from the can of chiles and mince it. Remove 1 teaspoon of the adobo sauce and set it aside to be used later. You can save the remaining chiles and sauce for another use.
- Melt the butter in a large Dutch oven or stock pot over medium heat. Add the poblano pepper, red bell pepper, the chile from the can, cumin, thyme and oregano, and sauté for 5 to 7 minutes, or until the peppers become soft. Add the garlic, stir and cook for an additional 30 seconds, or until fragrant.
- Stir in the flour with a wooden spoon and cook for 1 minute, or until there is no longer any visible raw flour. Slowly stir in the milk and chicken broth, scraping up any bits from the bottom of the pan as you stir.
- Add the potatoes, bring the mixture to a boil, then reduce the heat to low and simmer for 10 to 15 minutes, or until the potatoes are tender and can be easily pierced with a knife.
- Add the shredded cheeses a handful at a time, stirring after each addition until the cheese is completely melted.
- Finally, stir in the chicken, both cans of corn, the tortilla chips, lime juice and the reserved 1 teaspoon of adobo sauce. Cover and cook for an additional 10 minutes, or until the soup is completely heated through. Serve immediately.
Cook Time
45M
Prep Time
PT15M
Yield
Serves 10-12
Nutrition
- Calories: 791 kcal
- Carbohydrate Content: 107 g
- Protein Content: 34 g
- Fat Content: 29 g
- Saturated Fat Content: 13 g
- Cholesterol Content: 81 mg
- Sodium Content: 1417 mg
- Fiber Content: 11 g
- Sugar Content: 22 g
- Serving Size: 1 serving
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