Corn and Cheese Chowder
Cozy Up with a Bowl of Corn and Cheese Chowder
Is there anything more comforting than a warm bowl of chowder on a chilly evening? This Corn and Cheese Chowder is the perfect blend of sweet corn, creamy goodness, and a hint of smoky bacon. It’s a family favorite that’s surprisingly easy to make, and guaranteed to disappear quickly!
We’ve taken the classic comfort food and elevated it with fresh ingredients and a simple, straightforward recipe. Forget complicated techniques – this chowder comes together in just 35 minutes, making it ideal for busy weeknights or a relaxed weekend meal. The combination of sweet corn and melted Monterey Jack cheese is simply irresistible. Served in crusty bread bowls, it’s a complete meal in one!
What makes this Corn and Cheese Chowder special?
- Flavorful Base: Starting with sautéed onions and crispy bacon creates a rich and savory foundation.
- Creamy Texture: The half-and-half and Monterey Jack cheese melt together to create a luxuriously creamy chowder.
- Easy to Customize: Feel free to add other vegetables like potatoes or carrots for extra heartiness.
- Perfect for Bread Bowls: Serving this chowder in bread bowls adds a fun and satisfying element.
Tips for the Best Chowder:
- Don’t skip the bacon! It adds a crucial smoky flavor.
- Use good quality cheese. Monterey Jack melts beautifully and provides a mild, creamy flavor.
- Simmer, don’t boil. This prevents the chowder from becoming too thick.
- Adjust seasoning to taste. Add salt, pepper, or a pinch of cayenne pepper for a little heat.
Frequently Asked Questions:
Q: Can I use frozen corn instead of canned?
A: Absolutely! About 2 cups of frozen corn would work perfectly. Just make sure to thaw it before adding it to the chowder.
Q: Can I make this chowder ahead of time?
A: Yes, you can! It actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: What kind of bread bowls should I use?
A: Sourdough or French bread bowls are classic choices, but any crusty bread bowl will work.
Q: Can I add any other vegetables to this chowder?
A: Definitely! Diced potatoes, carrots, or celery would all be delicious additions.
Q: Is this chowder gluten-free?
A: It depends on the bread bowls you use. If you use gluten-free bread bowls, the chowder itself is gluten-free. Be sure to check the ingredients of your chicken broth as well.
We hope you enjoy this comforting and delicious Corn and Cheese Chowder! It’s the perfect meal to share with family and friends.
Corn and Cheese Chowder
Ingredients
- 4 Tablespoons butter
- 1/2 sweet onion diced onion
- 3 slices bacon diced
- 1 red bell pepper diced bell pepper
- 1 can corn drained (Can also use creamed corn)
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 2 cups half-and-half
- 2 cups Monterey Jack cheese shredded
- 1/4 cup green onion sliced
- 6 each bread bowls
Instructions
- In large pot, melt butter.
- Add diced onion and cook until softened.
- Add diced bacon and cook until crispy.
- Add diced bell pepper and cook for a few minutes.
- Stir in flour.
- Gradually whisk in chicken broth.
- Add corn and bring to a simmer.
- Stir in half-and-half.
- Add shredded Monterey Jack cheese and stir until melted.
- Garnish with sliced green onion.
- Serve hot in bread bowls.
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