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.
Course Soup
Cuisine American
Prep Time 10 minutesmins
Cook Time 30 minutesmins
Servings 8servings
Calories 266
Author Annalise Sandberg
Ingredients
5stripsbacon, roughly chopped
1smallonion, chopped
2garlic cloves, minced
¼cupall-purpose flour
5cupsvegetable or chicken broth
2cupsmilk(any %)
2cupschopped potatoes(about 2 medium potatoes)
3cupsfresh or frozen corn(3-4 ears of corn if using fresh)
1teaspoonfresh chopped rosemary(or ½ teaspoon dried)
1teaspooncoarse salt, or to taste
½teaspoonground black pepper, or to taste
2cupsshredded 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!