Corn-Cheddar Chowder

This rich chowder offers a delicious harmony of flavors; sweet corn, smoky bacon and sharp cheddar cheese. Fresh corn in season is always best, but frozen corn also works very well, and makes the chowder a snap to prepare.


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2 tablespoons olive oil
2 tablespoons butter
3 cups minced onions
1 tablespoon salt
1 teaspoon freshly ground black pepper
1 teaspoon turmeric
2 tablespoons flour
6 cups chicken stock
3 Idaho potatoes, peeled and chopped into 1/2-inch cubes
6 cups frozen corn, thawed
1 cup heavy cream
2 cups shredded medium sharp cheddar cheese
1 1-pound bacon, fried crisp and crumbled
~ chopped Italian parsley
  1. Heat the olive oil and butter in large heavy-bottomed pan set over medium-high heat.
  2. Add the onions and stir in the salt. Cook until the onions are golden and translucent, lowering the heat if needed to prevent burning.
  3. Sprinkle the pepper, turmeric and flour over the onions and toss well.
  4. Slowly pour in the chicken stock while stirring. Turn the heat to medium-high and bring to a lively simmer.
  5. Add the potatoes, reduce the heat to a gentle simmer, partially cover with a lid, and cook for 15 minutes.
  6. Add the corn to the chowder and continue cooking for 10 minutes.
  7. Slowly add the cream and cheese and stir until the cheese melts.
  8. Adjust the seasonings.
  9. Ladle the chowder into bowls and top with a generous portion of bacon and a bit of parsley.


Preparation Time: 
About 70 minutes.