Corn And Cheese Chowder Recipe

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Corn and Cheese Chowder

Shirley Murtagh


This is a recipe I found on TV's Pioneer Woman. I made the chowder last week for supper and it was so tasty. The only thing I will do next time is to add a large potatoe diced to thicken it a little more. Both my husband and I really enjoyed this chowder. I hope you will too.
Enjoy won't you?

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12 (or less depends on how hungry you are)


15 Min


40 Min


Stove Top


4 tbsp (1/2 stick) butter
1 whole onion, chopped
3 slices of bacon, cut into pieces
3 whole bell peppers , finely diced (red, yellow,orange)
5-6 ears of corn, kernels sliced off
1 large potatoe peeled and diced (optional)
1/4 cup of all purpose flour
3 cups of chicken stock or broth
2 cups of half and half cream
1 heaping cup grated monterey jack cheese
1 heaping cup grated pepper jack cheese. (i used monterey jack jalapeno cheese)
1/3 cup of sliced green onions
salt and freshly ground black pepper
12 bread bowls hollowed out

Directions Step-By-Step

In a large pot, melt the butter over medium high heat.
Add the onions and cook for a couple of minutes. ( I cooked them for 3-4 minutes)
Add the bacon and cook for another minute or so, then add the bell peppers and cook for a couple of minutes. ( I cooked them for 3-4 minutes)
Add the diced potatoes if using
Finally add the corn and cook for a minute
Sprinkle the flour over the top and stir to combine.
Pour in the chicken stock or broth and stir well.
Allow this to thicken for 3-4 minutes
Reduce heat to LOW. Stir in the half and half and then cover and allow to simmer for 15 minutes or so
Stir in the cheeses and green onions
When the cheese is melted and the soup is hot, check the seasonings. Add salt and pepper as needed.
Ladle into bread bowls (I used large soup bowls)
Serve immediately and Enjoy

About this Recipe

Course/Dish: Chowders, Cream Soups
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Heirloom