Cozy Cheddar Corn Chowder With Bacon Recipe – Homemade Bliss

Crisp autumn winds make this hearty cheddar corn chowder with bacon an irresistible comfort meal.

Seasonal produce shines through sweet kernels and rich dairy notes.

Smoky bacon pieces add depth and complexity to every spoonful.

Creamy textures blend seamlessly with sharp cheese undertones.

Regional ingredients come together in a symphony of warmth and satisfaction.

We’ll walk you through crafting this soul-satisfying soup that promises to become a new mealtime favorite.

Cozy up and savor each delicious bite of this rustic chowder.

How to Keep Cheddar Corn Chowder Warm and Fresh

• Transfer leftover chowder to an airtight container and store in the refrigerator for up to 3-4 days. Cool completely before sealing to prevent bacterial growth.
• Pour cooled chowder into freezer-safe containers, leaving some space at the top. Freeze for up to 2 months. Avoid freezing dairy-based soups for longer periods to maintain texture.
• Thaw frozen chowder in the refrigerator overnight. Reheat slowly in a pot over medium-low heat, stirring frequently to prevent scorching. Add a splash of milk or broth to restore creamy consistency if needed.
• Reheat individual portions in microwave-safe bowls, stirring every 30 seconds. Use 50% power to prevent separation of dairy ingredients and ensure even heating.

Cheddar Corn Chowder Flavor Matches

• Flavor Fusion Companions: Crusty sourdough bread complements the chowder's creamy texture, offering a delightful crunch and perfect vehicle for soaking up the rich broth.
• Wine Pairing Adventure: Choose a crisp Sauvignon Blanc or unoaked Chardonnay, which cuts through the chowder's richness while enhancing its subtle corn and bacon flavors.
• Refreshing Side Salad: Prepare a light mixed greens salad with apple cider vinaigrette to balance the chowder's hearty profile, adding a zesty and fresh counterpoint to the creamy soup.
• Craft Beer Match: Select a smooth amber ale or wheat beer that harmonizes with the bacon's smokiness and the chowder's robust character, creating a satisfying meal experience.

Cheddar Corn Chowder with Bacon Flavor Twists

• Vegetarian Corn Chowder
• Dairy-Free Version: Substitute whole milk with unsweetened almond or oat milk. Use nutritional yeast instead of cheddar cheese for a cheesy flavor profile. Coconut milk can provide creamy texture.
• Low-Carb Adaptation: Replace potatoes with cauliflower or turnips. Use fewer corn kernels and add extra cauliflower pieces. Incorporate heavy cream for richness and use a low-carb thickener like xanthan gum.
• Spicy Southwest Spin: Add diced green chiles, jalapeños, or chipotle peppers. Include cumin and chili powder for extra kick. Top with fresh cilantro and use pepper jack cheese for additional heat.

FAQs

• Why use turmeric in this chowder?

Turmeric adds a subtle earthy flavor and golden color to the chowder. It also provides potential anti-inflammatory benefits and enhances the overall taste profile of the dish.

• Can I substitute the chicken broth with something else?

Yes, you can use vegetable broth for a vegetarian version or replace it with water if needed. The broth helps build the foundational flavor of the chowder.

• Is cauliflower necessary in this recipe?

Cauliflower adds nutrition and texture to the chowder. If you don’t have it, you can skip it or replace it with additional potatoes without significantly changing the recipe’s core characteristics.

• How do I prevent the milk from curdling when adding it to the hot chowder?

Add the milk slowly and stir continuously. Keep the heat low and avoid boiling after adding milk to maintain a smooth, creamy consistency.

Chowder That’s Loaded with Cheddar, Corn, and Crispy Bacon

• Quick and Easy Comfort: Whip up a hearty, soul-warming chowder that comes together effortlessly with simple ingredients and straightforward cooking steps.
• Flavor-Packed One-Pot Wonder: Enjoy a rich, creamy soup bursting with savory bacon, sweet corn, and sharp cheddar cheese that delivers maximum taste with minimal kitchen effort.
• Customizable Family Favorite: Adapt the recipe to suit different preferences by adjusting spices, swapping vegetables, or making it vegetarian-friendly while maintaining its delicious core.
• Nutrient-Dense Meal Solution: Combine protein from bacon and milk, vitamins from vegetables, and satisfying complexity from layered ingredients for a balanced, nourishing dish that fills you up.

Cheddar Corn Chowder with Bacon Pantry Musts

• Bacon: Adds smoky, crispy flavor to the chowder.
• Chicken Broth: Provides a rich, savory base.

• Onions, Garlic: Create a flavorful aromatic foundation.
• Potatoes: Adds hearty texture and thickness.
• Cauliflower: Provides additional vegetable body.
• Corn Kernels: Brings sweetness and traditional chowder character.

• Whole Milk: Creates creamy, smooth consistency.
• Cheddar Cheese: Offers sharp, melty cheese flavor.

• Flour: Helps thicken the chowder.
• Turmeric: Adds subtle earthy color.
• Thyme Leaves: Provides herbaceous undertone.
• Kosher Salt, Black Pepper: Enhance overall seasoning.

Simmering Cheddar Corn Chowder with Bacon and Comfort

Step 1: Sizzle and Crisp Bacon

Heat a large pot over medium heat. Toss in chopped bacon and cook until it turns golden and crispy. Move the bacon to a paper towel-lined plate, keeping the delicious bacon fat in the pot.

Step 2: Build Flavor Foundation

Drop chopped onions into the bacon fat and sauté until they become translucent and soft. Add minced garlic and cook for another minute, letting the aromatics release their incredible fragrance.

Step 3: Create Magical Base

Sprinkle flour over the onions and garlic. Stir continuously to prevent clumping. Shake in turmeric, thyme leaves, salt, and black pepper. Mix everything until well combined and the kitchen starts smelling amazing.

Step 4: Pour and Simmer Vegetables

• Chicken broth
• Diced potatoes
• Cauliflower wedge

Pour chicken broth into the pot and bring to a gentle boil. Add potatoes and cauliflower. Let everything simmer until potatoes become tender, about 15 minutes.

Step 5: Introduce Creamy Elements

Stir in frozen corn kernels and allow the chowder to return to a gentle simmer. Pour whole milk and blend thoroughly, creating a rich and smooth texture.

Step 6: Cheese and Bacon Finale

Sprinkle shredded cheddar cheese into the chowder, stirring until completely melted. Reintroduce crispy bacon, saving a few pieces for a stunning garnish if you want extra crunch on top.

Chowder Tips That Balance Corn, Cheddar, and Bacon

• Bacon Crispiness Control: Cook bacon slowly over medium heat to ensure even, crispy texture without burning.
• Flour Coating Technique: Sprinkle flour gradually and stir continuously to prevent lumps and create a smooth, thickened base for the chowder.
• Vegetable Tenderness Hack: Cut potatoes and cauliflower into uniform sizes to guarantee even cooking and consistent texture.
• Cheese Melting Trick: Remove pot from heat before adding cheddar to prevent cheese from becoming grainy or separating.
• Low-Sodium Option: Replace chicken broth with low-sodium version and reduce added salt to control overall sodium content for health-conscious diners.

Cheddar Corn Chowder With Bacon Recipe

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4.5 from 21 reviews

• Total Time: 45 minutes
• Yield: 6 1x

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Description

Hearty “Cheddar Corn Chowder with Bacon” combines creamy comfort with smoky bacon and sweet corn kernels. Rich Wisconsin cheddar melts perfectly into this satisfying soup, delivering warmth and depth you’ll savor through each spoonful.

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Ingredients

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Main Ingredients:

• 1 lb frozen corn kernels
• 2 small Yukon gold potatoes, diced
• 1 12-ounce wedge cauliflower, stem intact
• 4 ounces (113 grams) shredded sharp white cheddar cheese

Protein and Aromatic Ingredients:

• 6 strips center-cut bacon, chopped
• 2 small yellow onions, chopped
• 2 large garlic cloves, minced

Seasoning and Liquid Ingredients:

• 2 tablespoons all-purpose flour (or gluten-free)
• 1/4 teaspoon turmeric
• 1 teaspoon fresh thyme leaves
• 1 1/2 teaspoons kosher salt
• Freshly ground black pepper
• 3 1/2 cups low-sodium chicken broth
• 1 cup whole milk

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Instructions

1. In a large pot over medium heat, render the bacon until golden and crisp. Remove the bacon with a slotted spoon, placing it on a paper towel-lined plate while preserving the rendered fat.
2. Sauté the diced onions in the bacon fat until they become translucent and soft. Add minced garlic and cook for an additional 30-45 seconds, releasing their aromatic essence.
3. Dust the onion and garlic mixture with flour, creating a roux. Incorporate turmeric, thyme, kosher salt, and black pepper, stirring continuously to prevent burning and ensure even seasoning.
4. Gradually pour in chicken broth, creating a smooth liquid base. Introduce diced potatoes and cauliflower wedge, allowing the mixture to gently simmer until the vegetables become fork-tender, approximately 12-15 minutes.
5. Fold frozen corn kernels into the developing chowder, permitting the liquid to return to a gentle simmer. Stream in whole milk, stirring to integrate and create a creamy consistency.
6. Reduce heat and gradually sprinkle shredded cheddar cheese, stirring until completely melted and incorporated. Reintroduce the crispy bacon, reserving a few pieces for optional garnish, and blend thoroughly.
7. Taste and adjust seasoning if necessary. Serve hot, potentially garnishing with reserved bacon bits and a sprinkle of fresh thyme.

Notes

• Render the bacon fat slowly to extract maximum flavor and ensure crispy texture without burning.
• Stir flour thoroughly with vegetables to prevent lumps and create a smooth, silky base for the chowder.
• Cut potatoes into uniform small cubes to ensure even cooking and consistent texture throughout the dish.
• Swap chicken broth with vegetable broth for a vegetarian version, and use turkey bacon or plant-based bacon alternatives for lighter options.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 310
• Sugar: 5 g
• Sodium: 550 mg
• Fat: 15 g
• Saturated Fat: 7 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 4 g
• Protein: 10 g
• Cholesterol: 30 mg