Marry This Corn & Cheese Chowder Recipe is a cheesy and creamy recipe, which is made with bacon and corn. It’s the ultimate comfort food recipe, ready in about 40 minutes.
Jump to RecipeCorn & Cheese Chowder Recipe Ingredients
- 4 Tbsp. 1/2 Stick Butter
- 1 whole Onion, Chopped
- 3 slices Bacon, Cut Into Pieces
- 3 whole Bell Peppers, Finely Diced (red, Yellow, Orange)
- 5 ears Corn, Kernels Sliced Off
- 1/4 cup All-purpose Flour
- 3 cups Chicken Stock Or Broth
- 2 cups Half-and-half
- 1 cup (heaping) Grated Monterey Jack
- 1 cup (heaping) Pepper Jack
- 1/3 cup Sliced Green Onions
- Bread Bowls, for serving
How To Make Corn & Cheese Chowder
- Sauté Vegetables and Bacon: In a large pot or Dutch oven, melt the butter over medium-high heat. Add the onions and cook for a couple of minutes until they start to soften. Add the bacon pieces and cook for another minute, then add the diced bell peppers and cook for a couple more minutes. Finally, stir in the corn kernels and cook for one minute.
- Make the Roux and Base: Sprinkle the flour evenly over the vegetables and stir to combine, cooking for about a minute to toast the flour. Pour in the chicken broth and stir well, scraping the bottom of the pot. Allow the mixture to simmer and thicken for 3 to 4 minutes.
- Add Cream and Simmer: Reduce the heat to low and stir in the half-and-half. Cover the pot and let the chowder simmer gently for about 15 minutes to allow the flavors to meld and the soup to thicken further.
- Melt in Cheeses and Serve: Stir in the grated Monterey Jack, Pepper Jack, and the sliced green onions. Continue to stir until the cheese is completely melted and the soup is hot. Taste and season with salt and pepper as needed. Ladle into hollowed-out bread bowls and serve immediately.
Recipe Tips
- How to get a thicker chowder? The flour sprinkled over the vegetables creates a “roux” which is the primary thickener. For an even thicker chowder, you can let it simmer for a few extra minutes in step 3 before adding the cheese.
- Can I use frozen corn? Yes, frozen corn is a great substitute for fresh corn, especially when corn is not in season. You’ll need about 4-5 cups of frozen kernels. There’s no need to thaw it first.
- How to control the spice level? The heat in this chowder comes from the Pepper Jack cheese. For a milder version, you can use all Monterey Jack or a mild cheddar. For a spicier chowder, use a habanero-infused cheese or add a pinch of cayenne pepper.
- Can I make this vegetarian? To make this chowder vegetarian, simply omit the bacon and use vegetable broth instead of chicken broth. You may want to add a pinch of smoked paprika to mimic the smoky flavor of the bacon.
What To Serve With Corn & Cheese Chowder
This hearty chowder is a meal in itself, especially when served in a bread bowl. It also pairs well with:
- Oyster crackers or saltines
- A simple green salad with a light vinaigrette
- Crusty bread for dipping (if not using bread bowls)
How To Store Corn & Cheese Chowder
- Refrigerate: Let the chowder cool completely, then store it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, stirring frequently.
- Freeze: Freezing is generally not recommended for dairy-based soups as the half-and-half and cheese can separate upon thawing, resulting in a grainy texture.
Corn & Cheese Chowder Nutrition Facts
- Calories: 500-600 kcal
- Fat: 35g
- Carbohydrates: 30g
- Protein: 20g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, this recipe is very flexible. A sharp cheddar, Colby, or a Mexican cheese blend would all be delicious substitutes for the Monterey Jack and Pepper Jack.
To avoid a mess, stand an ear of corn upright in the center of a large bowl and use a sharp knife to slice downwards. The kernels will fall neatly into the bowl.
Yes, you can make it a day in advance. The flavors will have even more time to meld. Reheat it gently on the stove over low heat, stirring often to prevent the bottom from scorching.
Try More Recipes:
Corn & Cheese Chowder Recipe
Course: SoupsCuisine: AmericanDifficulty: Easy8
servings15
minutes25
minutes600
kcalA rich, cheesy chowder loaded with sweet corn, colorful bell peppers, and smoky bacon, perfect for serving in a crusty bread bowl.
Ingredients
4 Tbsp. Butter
1 Onion, Chopped
3 slices Bacon, cut into pieces
3 Bell Peppers (red, yellow, orange), diced
5 ears Corn, kernels removed
1/4 cup All-purpose Flour
3 cups Chicken Stock
2 cups Half-and-half
1 cup grated Monterey Jack & 1 cup Pepper Jack
1/3 cup Sliced Green Onions
Directions
- In a large pot, melt butter and sauté onions, bacon, bell peppers, and corn.
- Sprinkle flour over the vegetables and stir for 1 minute.
- Pour in the chicken stock, stir, and simmer for 3-4 minutes until it begins to thicken.
- Reduce heat, stir in the half-and-half, cover, and simmer for 15 minutes.
- Stir in the cheeses and green onions until the cheese is fully melted.
- Season with salt and pepper to taste.
- Serve hot, preferably in a bread bowl.
Notes
- For a smoother, thicker chowder, you can use an immersion blender to briefly pulse the soup a few times before adding the cheese.
- The combination of Monterey Jack and Pepper Jack provides a perfect balance of creamy meltiness and a slight kick of spice.
- Don’t let the soup boil after adding the half-and-half and cheese, as this can cause the dairy to separate.
- Using fresh, in-season corn will provide the best flavor, but frozen corn is a great year-round alternative.
