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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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