When it’s cold and gloomy outside, nothing brings instant comfort quite like a steaming bowl of our Corn And Cheddar Chowder.
Though the winter brings plenty of good things (the holidays, a blanket of snow, cozy fires, and hot chocolate), sometimes those gray and bone-chillingly cold days can be a bit too much to handle. By mid-January, the season’s charm may be wearing thin, and all you can think about is those long-lost sunny days. It’s good to remember that spring will always come—and that no matter how much the temperatures drop, comfort can easily be found in a bowl of chowder.
Our corn and cheddar chowder is exactly the kind of food that’s guaranteed to chase away those winter blues. Rich, creamy, and filled with tender potatoes and sweet corn, it gets its savory goodness from sharp cheddar and a sprinkling of crisp bacon. Plus, it’s ready in under an hour, making it a good choice for an easy weekday meal alongside a loaf of fresh sourdough and some good salted butter.
We should also mention that the recipe is highly customizable, in case you’re craving something a little different and in the mood to change things up.
Make it your own
To make this hearty chowder even more warming, consider adding a touch of heat, either in the form of a chopped jalapeño or a dash of cayenne pepper. You could even serve the soup with a few drops of hot sauce. For a zestier flavor, try stirring in some sharp mustard or even a tablespoon or two of freshly grated horseradish. Instead of the onions, try leeks, which will infuse the chowder with their lovely, subtle sweetness.
If you don’t eat meat, substitute the chicken stock with vegetable stock, and use a plant-based bacon or replace it with shredded and sautéed oyster mushrooms. You could even make the chowder fully plant-based by replacing the dairy with your favorite vegan alternatives. The options are plentiful these days.
How do I store leftovers?
Once cooled, transfer the chowder to an airtight container and refrigerate it for up to 4 days, storing the cooked bacon separately. Reheat gently on the stove until piping hot. Freezing is not recommended, as the chowder may separate and become grainy upon thawing.
Serving suggestions
Pair this creamy chowder with some warm Breadsticks, a loaf of crusty Sourdough Bread, or some Homemade Ritz Crackers. This will be a pretty filling meal, so keep dessert light. Try our aromatic Baked Apples with cold custard or a scoop of Vanilla Ice Cream.
Corn And Cheddar Chowder
Ingredients Â
- 4 slices bacon roughly chopped
- 3 tablespoons butter
- 2 onions finely chopped
- 1 red pepper finely chopped
- 1/2 cup white wine optional (you can replace with chicken stock)
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 6 cups chicken stock
- 5 cups corn fresh or frozen
- 2 Yukon Gold potatoes peeled and cubed
- 1 cup half-and-half
- 1 cup shredded sharp cheddar cheese
- Chives for garnish, optional
InstructionsÂ
- In a large Dutch oven, cook the bacon until crispy over medium-high heat, approximately 5 minutes. Remove from the pan and drain on a paper towel-lined plate.
- Melt the butter in the pan. Add the onions and red pepper. Cook for 5 minutes, until the onions are soft and translucent. Add the wine (or chicken stock) and let it evaporate. Scrape up the bits left at the bottom of the pan.
- Sprinkle in the flour, salt, and pepper. Cook for 3 minutes while stirring.
- Slowly pour in the chicken stock while stirring. Follow with the corn and potatoes. Bring to a boil and reduce heat to a simmer. Simmer, uncovered, for 15 minutes, or until the potatoes are tender.
- Stir in the half-and-half and cheese. Cook for another 5 minutes. Ladle into bowls and garnish with chopped chives, if desired, and reserved bacon.
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