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.
Ingredients
- 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
Instructions
- 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!
Calories: 266kcal, Carbohydrates: 24g, Protein: 12g, Fat: 14g, Saturated Fat: 7g, Cholesterol: 37mg, Sodium: 1175mg, Potassium: 324mg, Fiber: 2g, Sugar: 5g, Vitamin A: 601IU, Vitamin C: 5mg, Calcium: 216mg, Iron: 1mg
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