Creamy Cheddar Corn & Bacon Chowder
Indulge in the ultimate comfort food with this Creamy Cheddar Corn & Bacon Chowder. Packed with sweet corn, tender potatoes, and rich cheddar cheese, this chowder brings warmth and heartiness to your dinner table. Specially crafted for those cozy nights, it simmers to perfection, allowing the flavors of caramelized onions and crispy bacon to meld beautifully. Perfect for meal prep, this recipe yields a generous portion that can be enjoyed over several days. Whether serving a family or hosting friends, this chowder will leave everyone satisfied and yearning for more!
10
Servings
280
Calories
13
Ingredients
Ingredients
bacon
16 ounces (chopped)
olive oil
1/4 cup
yellow onions
6 cups (chopped)
butter or margarine
4 tablespoons
flour
1/2 cup
salt
2 teaspoons
pepper
1 teaspoon
ground turmeric
1/2 teaspoon
chicken broth
6 cups
potatoes
2 lbs (chopped)
fresh corn
10 ears (kernels cut off (or 3 lbs frozen corn))
half-and-half
2 cups
cheddar cheese
1/2 lb (shredded)
Instructions
1
In a large stock pot, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to remove the bacon from the pot, leaving the rendered bacon grease behind. Set the bacon aside.
2
Add the olive oil to the remaining bacon grease in the pot and heat over medium heat. Stir in the chopped onions and butter, cooking for about 10 minutes, or until the onions are translucent and fragrant.
3
As the onions cook, dissolve the bouillon cubes in 6 cups of boiling water to create chicken broth.
4
Once the onions are ready, sprinkle the flour, salt, pepper, and turmeric over the mixture. Stir well and cook for 3 minutes to create a roux.
5
Gradually whisk in the prepared chicken broth and add the chopped potatoes. Bring to a gentle simmer and cook uncovered for about 15 minutes, or until the potatoes are tender.
6
If using fresh corn, cut the kernels off the cob and blanch them in boiling salted water for 3 minutes. If using frozen corn, simply add it to the chowder without blanching.
7
Stir in the corn, half-and-half, and shredded cheddar cheese, continuing to cook until the cheese is completely melted and the chowder is heated through.
8
Taste and adjust seasoning with additional salt and pepper if needed, then ladle into bowls. Top with the reserved bacon before serving.
Nutrition Information
20g
Fat
15g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Cheddar Corn & Bacon Chowder?
It is a comfort food soup featuring sweet corn, tender potatoes, rich cheddar cheese, and crispy bacon, designed for cozy nights and family meals.
How many servings does this recipe yield?
This recipe yields 10 generous servings.
What is the calorie count per serving?
Each serving contains approximately 280 calories.
How much bacon is needed for the chowder?
The recipe calls for 16 ounces of chopped bacon.
Can I use frozen corn instead of fresh?
Yes, you can use 3 lbs of frozen corn as a substitute for fresh corn ears.
How do I prepare fresh corn for this recipe?
Cut the kernels off 10 ears of corn and blanch them in boiling salted water for 3 minutes before adding them to the soup.
What kind of onions should be used?
The recipe specifies using 6 cups of chopped yellow onions.
What type of cheese is best for this chowder?
The recipe recommends 1/2 lb of shredded cheddar cheese.
Can I use margarine instead of butter?
Yes, the recipe allows for either 4 tablespoons of butter or margarine.
How long should the onions be cooked?
Cook the onions for about 10 minutes until they are translucent and fragrant.
What spices are used in the roux?
The roux is seasoned with salt, pepper, and ground turmeric.
How much chicken broth is required?
You will need 6 cups of chicken broth, which can be prepared using bouillon cubes and boiling water.
Why is ground turmeric included in the recipe?
Ground turmeric adds a subtle flavor profile and a beautiful golden color to the chowder.
How do I make the roux for the soup?
Once the onions are translucent, sprinkle flour, salt, pepper, and turmeric over the mixture and cook for 3 minutes while stirring.
How long do the potatoes need to simmer?
Simmer the chopped potatoes in the broth for about 15 minutes or until they are tender.
When should the bacon be added back to the dish?
The crispy bacon should be reserved and used as a topping just before serving.
What dairy is used to make the chowder creamy?
The recipe uses 2 cups of half-and-half to achieve its creamy consistency.
How much flour is used for thickening?
The recipe uses 1/2 cup of flour to create the roux that thickens the soup.
Is this recipe suitable for meal prep?
Yes, it yields a large portion that can be stored and enjoyed over several days.
What is the fat content per serving?
Each serving contains 20g of fat.
How many carbohydrates are in a serving?
There are 15g of carbohydrates per serving.
How much protein is in each serving?
Each serving provides 15g of protein.
How many ingredients are in this recipe?
There are 13 total ingredients in this chowder recipe.
What type of pot is best for this recipe?
A large stock pot is recommended to accommodate the volume of the soup.
What should I do with the bacon grease?
Leave the rendered bacon grease in the pot after cooking the bacon to sauté the onions for extra flavor.
How much olive oil is required?
The recipe calls for 1/4 cup of olive oil.
How many potatoes are needed?
You will need 2 lbs of chopped potatoes.
What are the main tags for this recipe?
Common tags include chowder, soup, comfort food, cheddar cheese, corn, and easy dinner.
How much salt and pepper should I use?
The recipe starts with 2 teaspoons of salt and 1 teaspoon of pepper, but you should adjust to taste at the end.
Is the corn blanched if frozen?
No, frozen corn can be added directly to the chowder without blanching.