Creamy Cheddar Bacon Corn Chowder
Indulge in the comforting delight of this Creamy Cheddar Bacon Corn Chowder, a delicious blend of smoky bacon, sweet corn, and creamy potatoes. Perfect for a cozy evening, this hearty soup combines crispy bacon with fresh flavors and sharp cheddar cheese to create a rich and satisfying dish. Easy to prepare and perfect for sharing, it’s ideal for family gatherings or a warming meal for a chilly day. Serve with crusty bread for a complete dinner that everyone will love.
6
Servings
N/A
Calories
13
Ingredients
Ingredients
bacon
6-8 strips (cooked until crisp and crumbled)
onion
1 medium (chopped)
garlic
1 tablespoon (fresh minced)
water
2 cups (none)
potatoes
2 medium (peeled and chopped)
chicken bouillon granule
1-2 teaspoons (none)
flour
1/4 cup (none)
half-and-half
1 cup (none)
milk
2 cups (divided)
frozen corn
1 (16-ounce) package (none)
Velveeta cheese
8-9 ounces (cubed)
seasoning salt
to taste (none)
black pepper
to taste (fresh ground)
Instructions
1
In a large saucepan, cook the bacon over medium heat until crisp. Remove the bacon, crumble it, and set it aside, leaving the drippings in the pan.
2
In the same pan with the bacon drippings, sauté the chopped onion and minced garlic over medium heat until the onion becomes translucent and tender, about 3 minutes.
3
Add 2 cups of water, chopped potatoes, and chicken bouillon granules to the pan. Cover and simmer until the potatoes are tender, approximately 15-20 minutes.
4
In a small bowl, whisk together the flour and 1/4 cup of the divided milk until smooth. Then, stir this mixture into the soup along with the half-and-half, corn, and remaining milk. Bring the soup to a gentle boil, cooking while stirring for 2-3 minutes until the mixture thickens.
5
Reduce the heat to low and add the cubed Velveeta cheese and the crumbled bacon back into the soup. Cook while stirring until the cheese is fully melted and the soup is creamy.
6
Season with seasoning salt and freshly ground black pepper to taste. Serve hot and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Cheddar Bacon Corn Chowder?
It is a hearty and comforting soup made with smoky bacon, sweet corn, creamy potatoes, and sharp cheddar cheese.
How many servings does this recipe make?
This recipe yields approximately 6 servings.
What type of cheese is used in this chowder?
The recipe calls for 8-9 ounces of cubed Velveeta cheese to ensure a creamy texture.
How much bacon is needed?
You will need 6-8 strips of bacon, cooked until crisp and crumbled.
Do I need to drain the bacon grease?
No, you should leave the bacon drippings in the pan to sauté the onion and garlic for extra flavor.
How long should I sauté the onion and garlic?
Sauté the chopped onion and minced garlic for about 3 minutes until the onion is translucent.
How are the potatoes prepared?
You should use 2 medium potatoes that have been peeled and chopped.
How long do the potatoes take to cook?
Simmer the potatoes in the bouillon mixture for approximately 15-20 minutes until they are tender.
What kind of corn should I use?
The recipe specifies one 16-ounce package of frozen corn.
How do I thicken the chowder?
Whisk together flour and 1/4 cup of milk, then stir it into the soup and boil for 2-3 minutes.
What liquids are used for the base?
The base consists of 2 cups of water, 2 cups of milk (divided), and 1 cup of half-and-half.
Is garlic required for this recipe?
Yes, the recipe uses 1 tablespoon of fresh minced garlic.
What provides the savory flavor in the broth?
1-2 teaspoons of chicken bouillon granules are added to the water to create a savory broth.
When do I add the bacon back into the soup?
The crumbled bacon is added back into the soup at the end, along with the cubed cheese.
What temperature should I use to melt the cheese?
Reduce the heat to low when adding the cheese to prevent burning and ensure it melts smoothly.
How is the soup seasoned?
It is seasoned with seasoning salt and freshly ground black pepper to taste.
Is this recipe considered easy?
Yes, it is tagged as an easy recipe that is simple to prepare for family gatherings.
What is the serving suggestion?
It is recommended to serve this hot chowder with crusty bread for a complete meal.
How do I prepare the onion?
The recipe calls for one medium onion, chopped.
Can I use fresh corn instead of frozen?
While the recipe calls for frozen, you could likely substitute fresh corn if preferred.
What type of milk is used?
The recipe uses 2 cups of milk, used in divided steps.
Is there half-and-half in this recipe?
Yes, 1 cup of half-and-half is used to add richness to the soup.
How much flour is needed for the slurry?
You will need 1/4 cup of flour to whisk with the milk.
What is the texture of the finished soup?
The final result is a rich, creamy, and satisfying chowder with chunks of potato and corn.
Can I make this soup ahead of time?
Yes, chowders often develop better flavor over time, though it is best served fresh for the best cheese consistency.
How much garlic is in the recipe?
The recipe uses a generous 1 tablespoon of fresh minced garlic.
Is this a hearty meal?
Yes, the combination of potatoes, bacon, and cheese makes it a very hearty and filling dish.
What size saucepan do I need?
A large saucepan is recommended to accommodate all the ingredients and liquids.
Should the bacon be crumbled?
Yes, after cooking until crisp, the bacon should be crumbled before being added back to the pot.
What kind of pepper should I use?
The recipe recommends freshly ground black pepper for the best flavor.