Cheesy Corn Chowder

4.50 (3)
⏱ 120 mins 🍽 6 serving(s) 🏷 Chowders

This indulgent chowder is a rich and creamy family favourite, ideal for chilly weather. It features a base of simmered potatoes, corn, celery, and onion, which is then thickened and enriched with half-and-half cream. The soup is finished with grated Monterey Jack cheese, crispy crumbled bacon, and fresh parsley for a deeply satisfying and comforting meal.

Cheesy Corn Chowder

Ingredients

  • 4 tablespoons butter
  • 6 tablespoons onions, chopped
  • 1 cup celery, diced
  • 2 1/2 cups hot water
  • 6 medium potatoes, peeled and cubed
  • 3 cups frozen corn
  • 2 teaspoons salt
  • pepper
  • 3 tablespoons flour
  • 1 quart half-and-half cream
  • 1 cup monterey jack cheese, grated
  • 6 pieces bacon, cooked to very crispy, crumbled
  • 1 tablespoon parsley

Method

  1. Melt the butter and gently cook the chopped onion and diced celery until softened, which should take about 5 minutes.
  2. Pour in the hot water, then add the cubed potatoes, frozen corn, salt, and pepper.
  3. Place a lid on the pot and allow the mixture to simmer for 30 minutes.
  4. The potatoes should be just tender at this point.
  5. Take one cup of the half-and-half cream and whisk the flour into it until smooth, then stir this mixture into the soup.
  6. Allow the soup to thicken slightly.
  7. Pour in the rest of the half-and-half cream.
  8. Turn the heat down to low.
  9. Add the grated Monterey Jack cheese, parsley, and crumbled bacon, stirring until the cheese has fully melted.
  10. Let the chowder simmer for about 15 minutes.
  11. Stir it occasionally until it reaches a creamy, thickened consistency.
  12. Taste and adjust the seasoning with more salt and pepper if required.
  13. Continue to simmer for a further 5 to 10 minutes.
  14. Serve the soup hot.

Nutrition (per serving)

Sodium1217000 mg

Recipe details

CategoryChowders
AuthorBradshawMom