As the days grow shorter and a chill fills the air, there’s nothing quite as satisfying as a warm bowl of homemade soup. Inspired by the queen of comfort food herself, Ree Drummond, the Pioneer Woman, this Cheese and Corn Chowder recipe is guaranteed to become a family favorite. While it leans towards the richer side, every spoonful delivers an explosion of hearty and delicious flavors that will leave you craving more. Get ready to experience pure culinary bliss with this must-try chowder!
Cheese and Corn Chowder Recipe
Ingredients:
- 4 tablespoons (1/2 stick) butter, for rich flavor
- 1 whole yellow onion, chopped, for a foundational savory note
- 3 slices bacon, cut into small pieces, adding smoky depth
- 3 whole bell peppers (red, yellow, and orange), finely diced, for sweetness and vibrant color
- 5 ears fresh corn, kernels sliced off (or substitute with two and a half cans of corn, drained), the star of the chowder
- 1/4 cup all-purpose flour, to thicken the creamy base
- 3 cups chicken stock or broth, creating a flavorful liquid base
- 2 cups half-and-half, for ultimate creaminess
- 1 cup grated Monterey Jack cheese, mild and melty
- 1 cup Pepper Jack cheese, adding a spicy kick
- Salt and pepper to taste, enhancing all the flavors
Instructions:
- Sauté Aromatics and Bacon: In a large, heavy-bottomed pan or Dutch oven, melt the butter over medium-high heat. Add the chopped onion and cook for 2-3 minutes until softened and fragrant. Introduce the bacon pieces and cook for another 2-3 minutes until they begin to crisp, rendering their flavorful fat.
- Build Flavor with Vegetables: Incorporate the finely diced bell peppers and corn kernels into the pan. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften slightly and their sweetness is released.
- Create the Roux: Sprinkle the 1/4 cup of all-purpose flour evenly over the vegetable mixture. Stir continuously for about 1 minute to cook the flour and create a roux, which will help thicken the chowder beautifully.
- Develop the Broth Base: Pour in the chicken stock or broth, stirring vigorously to ensure no lumps form and the roux is fully incorporated. Bring the mixture to a simmer and allow it to gently thicken for 3 to 4 minutes, stirring occasionally.
- Introduce Creaminess and Simmer: Reduce the heat to low. Stir in the half-and-half, ensuring it’s well combined. Let the chowder simmer gently and thicken further for approximately 15 minutes, stirring occasionally to prevent sticking and develop a rich, creamy texture.
- Melt in Cheesy Goodness: Remove the pan from the heat or reduce to the lowest setting. Stir in both the Monterey Jack and Pepper Jack cheeses until they are completely melted and incorporated, creating a smooth and cheesy chowder.
- Season and Serve: Taste the chowder and season with salt and pepper to your preference. Adjust seasonings as needed to enhance the flavors. Ladle the Cheese and Corn Chowder into bowls and serve immediately.
Enjoy this comforting and flavorful Cheese and Corn Chowder, a delightful recipe inspired by the Pioneer Woman that’s perfect for any cozy occasion!
