As the days get shorter and the air turns crisp, there’s nothing quite as comforting as a warm bowl of homemade soup. This cheese and corn chowder recipe, inspired by the queen of comfort food herself, the Pioneer Woman, Ree Drummond, is guaranteed to become a family favorite. While it’s definitely an indulgent treat, the rich and satisfying flavor of this chowder is simply irresistible. You absolutely must try this delightful Pioneer Woman creation!
Ingredients
- 4 tablespoons butter (half a stick)
- 1 whole onion, chopped
- 3 slices bacon, diced
- 3 bell peppers (red, yellow, orange), finely diced
- 5 ears corn kernels, fresh or canned (approx. 2.5 cans)
- ¼ cup all-purpose flour
- 3 cups chicken broth
- 2 cups half-and-half
- 1 cup grated Monterey Jack cheese
- 1 cup Pepper Jack cheese
- Salt and pepper to taste
Instructions
- Melt butter in a large pan over medium-high heat. Sauté chopped onions for about 2 minutes until softened.
- Add diced bacon and cook for another 1-2 minutes until slightly crisp.
- Stir in diced bell peppers and corn kernels. Cook for 3-5 minutes, allowing the vegetables to soften slightly.
- Sprinkle flour evenly over the vegetable mixture and stir to combine, ensuring no clumps remain.
- Pour in chicken broth and stir well to incorporate all ingredients. Bring to a simmer and allow to thicken for 3-4 minutes.
- Reduce heat to low. Stir in half-and-half, and let the chowder simmer gently for approximately 15 minutes, allowing it to thicken further and develop flavor.
- Stir in grated Monterey Jack and Pepper Jack cheeses until fully melted and the chowder is smooth and creamy.
- Season with salt and pepper to taste.
- Ladle into bowls and serve immediately. Enjoy your hearty and cheesy Pioneer Woman-inspired corn chowder!
