Cheesy Corn Chowder
This cheesy corn chowder is very creamy and veggie-packed, not to mention delicious and super cozy! Adding gouda, cheddar, or montery jack cheese takes this classic soup recipe to a whole new level.
Corn chowder is a staple soup in our house during the fall and winter (it’s my husband’s favorite!). It’s satisfying, a little bit indulgent, and guaranteed to warm you up.
Over the years I’ve tweaked my recipe to make it the very best, and I’m sure you’re going to love it as much as we do. Make a big batch and enjoy leftovers all week— it’s even better the next day!
Why You’ll Love this Cheesy Corn Chowder
- It’s made completely from-scratch in just 30 minutes.
- Lots and lots of corn! Plus potatoes and onions bulk up the veggie content.
- Cheese helps add so much flavor, creaminess, and richness.
- Bacon is a must! Stir it right into the soup or serve it on the side as a topping.
Ingredients You’ll Need
- Yellow onion
- All-purpose flour
- Vegetable or chicken broth
- Milk (any %)
- Corn (fresh on the cob or frozen)
- Fresh rosemary
- Shredded cheese like cheddar, gouda or monterey jack
- Salt and pepper
How to Make Cheesy Corn Chowder
- Cook bacon. Cook chopped bacon in a large pot until crispy, about 5 minutes. Transfer to a paper towel lined plate. Remove all but 1-2 tablespoons of bacon grease from the pot.
- Add onions, garlic, and flour. Add onions and cook until soft, about 4-5 minutes. Add garlic and flour and cook for 1 minute more.
- Add broth and milk along with potatoes and corn. Pour broth and milk into the pot and add chopped potatoes, fresh or frozen corn and seasonings.
- Simmer. Bring soup to a boil, then reduce head and simmer until potatoes are cooked through, about 15 minutes, depending on size.
- Add cheese. Add shredded cheese and stir until melted and soup is smooth. Taste and adjust seasonings as needed.
- Serve! Stir bacon in just before serving, or keep it on the side for people to add as a topping.
Is Corn Currently In-Season? Here’s How to Add Even More Flavor
I also love to make this cheesy corn chowder while fresh corn on the cob is in season because corn cobs can boost the flavor of this soup even more! Here’s what to do:
- Simmer corn cobs in broth. Break corn cobs in half and add to the pot along with the broth and milk. Simmer for about 20 minutes.
- Add potatoes and corn. After 20 minutes, add potatoes and continue to simmer until potatoes are cooked through.
- Remove corn cobs. Remove cobs from the pot before stirring in the cheese.
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This recipe was originally published January 2015.
Cheesy Corn Chowder
- 5 strips bacon , roughly chopped
- 1 small onion , chopped
- 2 garlic cloves , minced
- ¼ cup all-purpose flour
- 5 cups vegetable or chicken broth
- 2 cups milk (any %)
- 2 cups chopped potatoes (about 2 medium potatoes)
- 3 cups fresh or frozen corn (3-4 ears of corn if using fresh)
- 1 teaspoon fresh chopped rosemary (or ½ teaspoon dried)
- 1 teaspoon coarse salt , or to taste
- ½ teaspoon ground black pepper , or to taste
- 2 cups shredded cheese , such as gouda, cheddar, or monterey jack
- Place bacon in a heavy bottomed stock pot and set over medium heat. Cook until fat is rendered and bacon is crispy, about 5 minutes. Transfer to a paper towel to drain and cool. Remove all but 1-2 tablespoons of bacon grease from the pot.
- Add the onion to the stock pot and reduce temperature to low. Cook until onions are softened but not browned, about 4-5 minutes. Add the garlic and cook 1 minute more.
- Sprinkle the flour over the onion mixture and stir until vegetables are well coated.
- Add the chicken or vegetable broth to the pot along with the milk. Add potatoes, corn, rosemary, salt and pepper.
- Bring soup to a boil, then reduce heat and simmer until potatoes are soft, 15-20 minutes.
- Add shredded cheese and stir until cheese is melted. Taste and adjust seasonings as needed.
- Stir bacon into soup just before serving, or keep bacon on the side to add as a topping.
- Store leftover soup in the fridge to enjoy for several days. This soup tastes better as it sits!