Corn and Cheddar Chowder

Corn And Cheddar Chowder Recipe

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Vicki Butts (lazyme)

By
@lazyme5909

Heaven in a bowl!

This soup stands on its own as a main course when paired with a green salad and some crusty bread.

Rating:

☆☆☆☆☆ 0 votes

Serves:
4
Prep:
15 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

  • 4 slice
    bacon, cut into 3/4-inch pieces
  • 1 large
    onion, finely chopped
  • 1 Tbsp
    unsalted butter
  • 2 tsp
    ground cumin
  • 3 Tbsp
    all purpose flour
  • 4 c
    chicken broth
  • 1 large
    boiling potato, peeled, cut into 1/4-inch dice
  • 1/2 c
    heavy cream
  • 10 oz
    frozen corn kernels
  • 1/2 lb
    sharp cheddar cheese, grated

How to Make Corn and Cheddar Chowder

Step-by-Step

  1. Cook bacon in a 3-quart heavy saucepan over moderate heat, stirring, until crisp and transfer with a slotted spoon to paper towels to drain.
  2. Add onion and butter to fat in pan and cook, stirring, until onion is softened. Add cumin and cook, stirring, 1 minute. Add flour and cook, stirring, 1 minute. Whisk in broth and bring to a boil, whisking occasionally.
  3. Add potato and simmer, covered, stirring occasionally, until just tender, 8 minutes. Stir in cream and corn and return to a simmer.
  4. Add Cheddar, stirring just until cheese is melted (do not let boil), and season generously with pepper.
  5. Serve topped with bacon.
  6. Soup keeps 2 days, covered and chilled.

Printable Recipe Card

About Corn and Cheddar Chowder

Course/Dish: Chowders
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy




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