Cheddar Corn Chowder
Indulge in the comforting warmth of this rich and creamy Cheddar Corn Chowder, a hearty dish perfect for cozy evenings. This recipe combines sweet corn, tender russet potatoes, and a medley of fresh vegetables like carrots, celery, and onion, all simmered together in a velvety broth made irresistible with sharp cheddar cheese and a touch of heavy cream. The smoky flavor of crispy bacon adds depth to every spoonful, while a flourish of fresh parsley elevates the presentation. Ready in just an hour, this chowder is a satisfying one-pot meal that can be customized with fresh, frozen, or canned corn for year-round enjoyment. Serve it as a main course or alongside a fresh baguette for a truly satisfying dining experience.
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Recipe Information
Ingredients
- 6 slices Bacon
- 3 tablespoons Unsalted butter
- 1 large, diced Yellow onion
- 2 medium, diced Carrots
- 2 medium, diced Celery stalks
- 3 cloves, minced Garlic
- 0.25 cup All-purpose flour
- 4 cups Chicken broth
- 2 large, peeled and diced Russet potatoes
- 4 cups (fresh, frozen, or canned) Corn kernels
- 1 cup Heavy cream
- 2 cups, shredded Sharp cheddar cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons, chopped (optional for garnish) Fresh parsley
Instructions
In a large pot or Dutch oven, cook the bacon over medium heat until crispy, about 5 minutes. Remove the bacon, crumble it, and set it aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon grease in the pot.
Add the butter to the pot with the bacon grease. Once melted, add the diced onion, carrots, and celery, and sauté until softened, about 5–7 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Sprinkle the flour over the vegetable mixture and stir well to coat. Cook for 1–2 minutes to remove the raw flour taste.
Gradually whisk in the chicken broth and bring the mixture to a simmer. Add the diced potatoes and cook until they are tender, about 15–20 minutes.
Stir in the corn and let it cook for 5 more minutes. If using frozen corn, ensure it’s thawed; if using canned corn, drain it first.
Reduce the heat to low and stir in the heavy cream, shredded cheddar cheese, salt, and black pepper. Mix well until the cheese is fully melted and the chowder is creamy.
Taste and adjust seasonings as needed.
Serve the chowder warm, topped with crumbled bacon and chopped parsley, if desired.
Nutrition Facts
Calories |
3754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.2 g | 277% | |
| Saturated Fat | 125.1 g | 626% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 623 mg | 208% | |
| Sodium | 7587 mg | 330% | |
| Total Carbohydrate | 335.4 g | 122% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 71.8 g | ||
| Protein | 135.3 g | 271% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 2109 mg | 162% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 8226 mg | 175% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
