Food

Cheesy Corn Chowder

This is a soup that I LOVE! It is NOT healthy or low calorie but that means that flavor is absolutely AMAZING! There is chopping, dumping, grating, and babysitting a pot but oh so worth every minute. Bacon – yum, onion and peppers – yum, corn – yum, milk and cheese – yummy!

You start by cooking down bacon pieces. Now I actually cook down the bacon in half stripes so I can remove it and just crumble for the top. Remove when cooked and drain on a paper towel. This is an adaptation so my boys, all of them, will eat it, they do not like soggy bacon. The bacon is not so much soggy, but it softens, and they are not a fan of it that way. If you do not mind softened that bacon you can cook the bacon as pieces and leave them in the pan and just continue on.

Sauté onions in butter and the bacon grease. Add diced bell pepper (I like red and orange for color, but you could really use any color) and cook for a couple more minutes. Then add the corn and cook for 2-3 minutes if fresh and 5 minutes if frozen. Sprinkle with flour and stir to combine, cook for 2 minutes. Pour in broth and stir well. Allow to thicken for 5 minutes, then reduce heat to low. Stir in milk (I use half milk and half heavy cream) and simmer covered to thicken for 15-20 minutes. Stir in the cheese (jack, Colby, pepper jack…whatever cheeses you like). Once it is melted and the soup is hot, salt and pepper as needed.

Cheesy Corn Chowder

Ingredients:
4 TBSP Butter
½ Onion, minced
3 Bacon slices, chopped
2 Bell Peppers, minced (red, orange)
5 Ears of Corn
¼ Cup Flour
3 Cups Chicken Broth
2 Cups Milk (Milk and Heavy Cream)
2 Cups Shredded Cheese (Jack and Colby)

Cook bacon until crispy. Remove from pan.

Sauté onions in butter and the bacon grease. Add diced bell pepper and cook for a couple more minutes.

Add the corn and cook for 2-3 minutes if fresh and 5 minutes if frozen. Sprinkle with flour and stir to combine, cook for 2 minutes.

Pour in broth and stir well. Allow to thicken for 5 minutes, then reduce heat to low.

Stir in milk and simmer covered to thicken for 15-20 minutes. Stir in the cheese. Once it is melted and the soup is hot, salt and pepper as needed. Serve with some crusty bread.

ENJOY!!!

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