corn & cheese chowder


I first tried this AMAZING corn chowder last December, around Christmastime, when my sister made it for our whole family to enjoy, and enjoy we did!

Recently I was looking to mix up our dinner menu, to create something new for us to enjoy and I was feeling in a fall mood (even though it’s STILL 90 degrees where I live!) and that’s when this soup came to mind.

The recipe for this chowder comes from the beloved Pioneer Woman.  This is the first dish I’ve ever made of hers, and it may have just made me a believer.

I know many, many people just adore her and her recipes and I wish I could say the same for myself.  To be honest, I’ve spent more time being jealous of the life she gets to lead with cooking (I mean how amazing and how incredible!) than being open to her, to receive from her, to celebrate the good things in her life and to hope for some of the same things in my life as it relates to cooking.  I mean, Lord have mercy!

She is a very talented cook. Her recipes seem to be quite simple yet very delicious.  Her website even shows you how to create a recipe step by step, which is good for people who like and need that type of detail.

This is one of her super simple recipes that is sure to delight your tummy and your tastebuds. Immediately after my husband’s first bite, he says, “This is for sure going on the list of my favorites you cook and is something you must cook again!” Duly noted.

I should mention that I cut the original recipe in half, as my husband and I aren’t leftover people. I also made a few tweaks of my own since I didn’t have any pepper jack cheese on hand but I did have a jar of jalapenos in the fridge.

I too hope you get to enjoy!

Corn & Cheese Chowder
(Adapted from The Pioneer Woman)

2 T butter
1/3 an onion, chopped
2 slices bacon, cut into pieces
1 whole red bell pepper, finely diced
2 c frozen corn kernels, defrosted
1/8 c all-purpose flour
1 1/2 c chicken broth
1 c half-and-half
3/4 c Monterey Jack, grated
1 green onion, sliced
1 jarred jalapeno slice, cut into small pieces

In a dutch oven, melt butter over medium-high heat. Cook onions for about 4 minutes. Add a 1/4 of bacon pieces and cook for another 4 minutes or so, then add diced bell peppers and cook for 4 more minutes. Add corn and cook for a minute.

Add flour and immediately stir to combine. Pour in broth and stir. Allow this to thicken for 4 minutes, then reduce heat to low. Add half-and-half, stir, then cover and simmer for 10 minutes so it thickens.

While soup is simmering, cook remaining bacon pieces in a pan on the stove top until crispy. When cooked, remove from pan with tongs and place on a plate lined with paper towel to absorb grease.

Finally, stir in cheese, remaining crisped bacon and green onions. Season with salt and pepper as needed.  When cheese is all melted, it’s time to ladle into bowls.


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