Corn and Cheddar Cheese Chowder
Indulge in the creamy comfort of Corn and Cheddar Cheese Chowder, a rich and flavorful soup that’s perfect for any season! Featuring crispy bacon, tender russet potatoes, and sweet bursts of corn, this chowder is elevated with a velvety blend of heavy cream and sharp cheddar cheese for the ultimate bowl of coziness. A touch of paprika adds a subtle smoky depth, while sautéed onions and garlic create a savory foundation. Ready in just 45 minutes, this one-pot wonder is ideal for weeknight dinners or a crowd-pleasing appetizer. Serve it piping hot, topped with crumbled bacon and fresh chives for a stunning presentation. Whether you're warming up on a chilly day or craving a hearty, cheesy delight, this Corn and Cheddar Cheese Chowder is sure to hit the spot. Perfect for fans of creamy soup recipes, easy comfort food, and family-friendly meals!
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Recipe Information
Ingredients
- 6 slices bacon
- 2 tablespoons unsalted butter
- 1 medium yellow onion
- 3 cloves garlic cloves
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 medium russet potato
- 3 cups frozen corn kernels
- 1 cup heavy cream
- 2 cups sharp cheddar cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons chives (optional, for garnish)
Instructions
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate to drain. Reserve about 2 tablespoons of the bacon fat in the pot.
Add the butter to the reserved bacon fat and melt over medium heat. Stir in the diced onion and cook for 5 minutes, or until softened and translucent.
Add the minced garlic and cook for another 1 minute until fragrant.
Sprinkle the flour over the onion mixture and stir well to coat. Cook the flour for 1-2 minutes to eliminate its raw flavor.
Gradually pour in the chicken broth while whisking to avoid lumps. Bring the mixture to a simmer.
Add the diced potatoes to the pot and cook for 10 minutes, or until the potatoes are tender.
Stir in the frozen corn and cook for another 5 minutes, allowing it to heat through.
Reduce the heat to low, then stir in the heavy cream and shredded cheddar cheese. Stir continuously until the cheese has melted and the chowder is smooth.
Season with salt, pepper, and paprika. Adjust seasonings to taste.
Serve the chowder hot, garnished with crumbled bacon and chopped chives, if desired. Enjoy!
Nutrition Facts
Calories |
3155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.3 g | 258% | |
| Saturated Fat | 117.6 g | 588% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 7066 mg | 307% | |
| Total Carbohydrate | 227.1 g | 83% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 47.1 g | ||
| Protein | 118.3 g | 237% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1821 mg | 140% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 4881 mg | 104% | |
*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.
