As the days get shorter and a chill fills the air, nothing satisfies quite like a warm, comforting bowl of homemade soup. And when it comes to creating recipes that are both delicious and approachable, Pioneer Woman Ree Drummond is a true culinary icon. This corn cheese chowder recipe, adapted from The Pioneer Woman herself, is no exception. While it’s definitely a treat and not a light fare, its rich, hearty flavor profile makes it an absolute winner for those cozy fall evenings. You simply have to experience the delightful taste of this Pioneer Woman corn cheese chowder!
Pioneer Woman Corn Cheese Chowder Recipe
This recipe brings together the sweetness of corn, the savory saltiness of bacon, and the creamy, cheesy goodness of Monterey Jack and Pepper Jack cheeses. It’s a straightforward recipe, perfect for both beginner and experienced home cooks looking for a comforting and flavorful meal.
Ingredients:
- 4 tablespoons (1/2 stick) unsalted butter
- 1 medium yellow onion, chopped
- 3 slices bacon, cut into small pieces
- 3 bell peppers (a mix of red, yellow, and orange for color and flavor), finely diced
- 5 ears fresh corn, kernels sliced off the cob (or substitute with 2 ½ cans of sweet corn, drained)
- ¼ cup all-purpose flour
- 3 cups chicken broth or stock
- 2 cups half-and-half
- 1 cup grated Monterey Jack cheese
- 1 cup grated Pepper Jack cheese
- Salt and freshly ground black pepper to taste
Instructions:
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Sauté Aromatics and Bacon: In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium-high heat. Add the chopped onion and cook for 2-3 minutes, until softened and translucent. Introduce the diced bacon and cook for another 2-3 minutes, until the bacon is lightly browned and has rendered some of its fat.
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Add Bell Peppers and Corn: Stir in the finely diced bell peppers and corn kernels. Cook for 5-7 minutes, stirring occasionally, until the peppers are slightly softened and the corn is heated through. This step helps to develop the flavors of the vegetables before adding the liquid.
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Create a Roux: Sprinkle the ¼ cup of all-purpose flour evenly over the vegetable mixture in the pot. Stir continuously to ensure the flour is incorporated and coats the vegetables. Cook for 1 minute more, stirring constantly, to cook out the raw flour taste. This flour will act as a thickening agent for the chowder.
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Add Chicken Broth and Thicken: Gradually pour in the chicken broth or stock, stirring well to prevent any lumps from forming. Increase the heat slightly and bring the mixture to a simmer. Continue to simmer for 3-4 minutes, stirring occasionally, until the chowder begins to thicken slightly.
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Introduce Half-and-Half and Simmer: Reduce the heat to low. Gently stir in the half-and-half. Allow the chowder to simmer gently and thicken further for about 15 minutes, stirring occasionally to prevent sticking and ensure even heating. Do not let it boil. Simmering allows the flavors to meld beautifully and the chowder to reach the perfect creamy consistency.
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Melt in the Cheeses: Remove the pot from the heat or reduce to the lowest setting. Stir in the grated Monterey Jack cheese and Pepper Jack cheese until both cheeses are completely melted and incorporated into the chowder, creating a smooth and cheesy texture. The combination of these two cheeses provides a wonderful flavor profile – Monterey Jack for mild creaminess and Pepper Jack for a subtle kick.
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Season and Serve: Season the corn cheese chowder generously with salt and freshly ground black pepper to taste. Be sure to taste and adjust the seasoning as needed. Ladle the hot Pioneer Woman corn cheese chowder into bowls and serve immediately. Garnish with extra bacon bits, fresh herbs like parsley or chives, or a sprinkle of shredded cheese if desired. Enjoy this comforting and flavorful bowl of goodness!
This Pioneer Woman corn cheese chowder is a fantastic choice for a chilly evening, a potluck gathering, or simply a comforting family meal. Its rich and creamy texture, combined with the sweet corn and savory bacon, makes it a truly irresistible soup. Bring the warmth and deliciousness of Ree Drummond’s kitchen into your own home with this delightful corn cheese chowder recipe.
