Cheese & Corn Chowder

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You can leave out the bacon, if you prefer vegetarian. Leave out the flour for gluten-free. If using fresh corn, simmer left over cobs in the broth to add extra flavor, and remove before adding cheese.

Difficulty: Easy - for beginners
Serves: 8

Preparation time:
Cooking time:

Dietary guidance: v g 

Tags: soup · cheese · corn · potato · chowder ·

Ingredients

5 strips thick-sliced bacon, diced
2 T. unsalted butter
2 T. olive oil
2 cups onion, diced
1 cup celery, diced
1/4 cup all-purpose flour (optional)
2 tsp. minced fresh thyme
1 tsp. kosher salt
1/4 tsp. cayenne
1/4 tsp. ground turmeric
6 cups chicken broth
1 lb. russet potatoes, peeled & diced (about 2 medium)
8 ears fresh corn, shucked & trimmed (4-5 cups kernals, frozen)
1 cup heavy cream
1 cup white Cheddar, shredded
2 oz. cream cheese

Method

Saute bacon in a large pot over medium heat until crisp, 5 minutes. Drain on a paper towel-lined plate and set aside. Pour off drippings, wipe out pot with a paper towel, and return to burner.

Melt butter with oil, add onion and celery, and sweat until soft, 7-8 minutes. Stir in flour, thyme, salt, cayenne, and turmeric; cook 2 minutes.

Add broth, potatoes, and corn kernels. Bring to a boil, reduce heat to medium-low, and simmer until potatoes are tender, 10-12 minutes. Stir in cream, both cheeses, and reserved bacon; simmer gently until cheese melts, about 5 minutes. Garnish with chives.

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