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Cheesy Corn Chowder

4

0 min

Cheesy Corn Chowder

Cheesy Corn Chowder Photo 1

Time

0 min

Serving

6 persons

Calories

344

Rating

4.00★ (50)

Cuisine

Author: Victoria Buriak
This is a velvety and delicious cheesy corn chowder with potatoes and bacon. Two kinds of cheese are stirred in at the last minute, giving this soup an unforgettable flavor.

Ingredients

  • slices bacon: 5 piece (diced)
  • onion: 1 piece (chopped)
  • potatoes: 4 piece (cubed)
  • chicken broth: 5 cups
  • oregano: 0.5 tsp (dried)
  • salt and pepper: (to taste)
  • cream-style corn: 1 can (11 ounce can)
  • whole kernel corn: 1 can (10 ounce can, drained)
  • heavy cream: 0.5 cup
  • Monterey Jack cheese: 0.5 cup (shredded)
  • cheddar cheese: 0.5 cup (shredded)

Metric Conversion

Stages of cooking

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  1. Cook and stir bacon in a large pot over medium heat until crisp, about 10 minutes. Drain off grease, leaving about 1 tablespoon in the pot. Break bacon into pieces in the pot.
    Cheesy Corn Chowder Photo 2
  2. Place onion in the pot and cook until transparent, about 5 minutes. Mix in potatoes and cook until they begin to turn translucent, about 10 minutes more. Stir in chicken broth and season with oregano, salt, and pepper. Bring to a boil over high heat. Cover and simmer over low heat until potatoes are soft, about 30 minutes.
    Cheesy Corn Chowder Photo 3
  3. Pour in cream-style corn and whole kernel corn and cook for 10 more minutes.
    Cheesy Corn Chowder Photo 4
  4. Stir in cream, Monterey Jack cheese, and Cheddar cheese over low heat until the soup is hot and the cheeses have melted. Do not boil. Remove from the heat and serve.
    Cheesy Corn Chowder Photo 5

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