Cheddar Corn Chowder Recipe

Cheddar Corn Chowder is a rich, hearty soup that combines sweet corn and sharp cheddar cheese with other flavorful ingredients. It is typically made with a base of chicken or vegetable broth and includes ingredients such as potatoes, onions, celery, garlic, and often bacon for added depth of flavor. The soup is thickened with cream or milk, giving it a creamy texture that complements the sweetness of the corn and the tanginess of the cheddar cheese.

Here is a basic recipe for Cheddar Corn Chowder:

Ingredients:

• 4 slices bacon, diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 ribs celery, diced
• 4 cups corn kernels (fresh, frozen, or canned)
• 3 cups chicken or vegetable broth
• 2 cups diced potatoes (Yukon gold or russet)
• 1 cup heavy cream or half-and-half
• 2 cups shredded sharp cheddar cheese
• Salt and pepper to taste
• Fresh chives or green onions, for garnish

Instructions:

1. Cook the bacon: In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
2. Sauté the vegetables: Add the diced onion, celery, and garlic to the pot with the bacon fat. Sauté until the vegetables are softened and the onion is translucent, about 5-7 minutes.
3. Add the corn and potatoes: Stir in the corn kernels and diced potatoes. Cook for a few minutes, allowing the flavors to meld.
4. Add the broth: Pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.
5. Blend part of the soup: For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks of potatoes and corn for texture. Alternatively, you can transfer a portion of the soup to a blender, blend until smooth, and return it to the pot.
6. Add the cream and cheese: Stir in the heavy cream or half-and-half and shredded cheddar cheese. Continue to cook over low heat until the cheese is melted and the soup is heated through. Season with salt and pepper to taste.
7. Serve: Ladle the chowder into bowls and garnish with the crispy bacon and fresh chives or green onions. Serve hot.

This chowder is perfect for a cozy meal and pairs well with a crusty bread or a side salad.