Cheddar Corn Chowder

Cheddar Corn Chowder

  • Prep Time: 30 mins
  • Total Time: 1 hrs 30 mins
  • Servings: 10

    • About This Recipe

    “This makes a great dinner, and reheats very well. My wife and I eat this for several days after we make it and we are still sad when it runs out.”

    Ingredients

  • 16ouncesbacon, chopped
  • 1/4 cupolive oil
  • 6cupsyellow onions, chopped
  • 4tablespoons butter or 4tablespoonsmargarine
  • 1/2 cupflour
  • 2teaspoonssalt
  • 1teaspoonpepper
  • 1/2 teaspoonground turmeric
  • 6cupschicken broth
  • 2lbspotatoes, chopped
  • 10earsfresh corn( Or 3 lbs frozen corn)
  • 2cupshalf-and-half
  • 1/2 lbcheddar cheese, shredded

    • Directions

  • Cook the bacon in the olive oil, pour the grease into a stock pot and set the bacon aside.
  • Over medium heat, add onions and butter to the bacon grease.
  • Cook 10 min or until onions are translucent.
  • While onions are cooking, add 6 bouillon cubes to 6 cups water and bring to a boil until cubes dissolve.
  • Stir in flour, salt, pepper, and turmeric.
  • Cook 3 minutes.
  • Add the chicken stock and potatoes to the onions, simmer uncovered 15 minutes or until potatoes are tender.
  • *If using fresh corn, cut off kernels and blanch for 3 min in boiling salted water.(If using frozen, skip this step)
  • Add corn, half-and-half, and cheddar.
  • Cook until cheese is melted.
  • Season to taste with salt and pepper and serve with bacon.

    • Reviews

  • “Very much enjoyed by all, I felt that maybe there was a bit too much corn, but my daughter thought that was the best bit 😀 Husband had seconds, so obviously really enjoyed it!I Halved the recipe and still had plenty. I didn’t add extra salt, and was sparing with the stock cubes.Served with garlic/sweet chilli bread, all in all a very good dinner, thank you!”

  • “I halved the ingredients, and followed everything stated, except I omitted ollive oil and butter. The bacon fat smells very good. This chowder is yellowish because of the ground turmeric. If you would rather have the traditional white one, feel free to omit it. I used frozen white corn that tends to be sweeter. Also added some salmon in it. Great soup.”

  • “This was my first chowder/soup ever.It was a lot more work than I anticipated but it was worth it.It turned out great.I really liked the not too thick, not too thin consistency.”

  • “Excellent corn chowder! I omitted the tumeric but followed the rest of the recipe. Served it with corn muffins, everybody loved it!”

  • “Excellent soup.Made this today with frozen white corn that I put up this past summer.I really like this and the bacon on top is a must.Thanks for a great new soup recipe.”

  • “Please add the 5 stars!!!!Thanks.I have been making this corn chowder for many years now.I was searching recipezaar to see if I could find a different variation.It was great to see this recipe here.This is the one that I made.There simply is no betterrecipe.My entire family enjoys this soup.And its been requested often.Fresh corn is simply the best way to go when it is available.Great leftovers!!!!”

  • “The receipe was very good tasting. I found that it was a bit too soupy. I would reduce the amount of water used for more of a chowder result. This is definately one for a big family!”

  • “This is just awesome.Had son and daughter-in-law over.They loved it also.Very easy to make; and the best tasting corn chowder I’ve ever eaten.Thanks for sharing.”

  • “This was tasty and filling – simply delicious.I too used the low-sodium chicken broth, didn’t add the salt and, because of the bacon being salty, the soup didn’t suffer one bit. Frozen corn worked very well, too. The recipe cut in half perfectly.Not only is it delicious but beautiful to look at! “

  • “Fantastic! Made this for a pot luck at the office, not a bite left! Definitely a recipe that I will continue to made. Family loved it too! Thanks for sharing!”

  • “a wonderful filling soup that we all loved. it was a bit time-consuming but worth it.i cut the bacon into little strips directly into the pan, but did not use the olive oil.the turmeric added a beautiful color.i used regular canned chix broth.i peeled the potatos (which took a long time to cook).i used fresh corn but didn’t blanch it, just added the cut corn to the soup awhile before serving it.i didn’t add any salt at all.this will be cooked again!”

  • “Excellent recipe that everyone loved!I used low sodium, canned chicken broth rather than bouillon cubes and water because of dietary restrictions in my family.I’m glad I did, because I added a little leftover ham, too, and it was plenty salty.Next time, I’ll still add some ham but also cut back on some of the added salt.I didn’t have enough fresh corn, so I added some frozen, and that didn’t hurt the recipe at all.Excellent flavor; and a nice, thick chowder — just the way we like it.This one is definitely a keeper for a cold, winter day.Thanks for sharing the recipe!”

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