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Cheesy Corn Chowder
Cheesy Corn Chowder is a rich and creamy soup filled with vegetables, chicken, bacon and cheese. It's easy to make and kid-friendly!
Prep Time
20
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
20
minutes
mins
Servings:
8
servings
Calories:
559
kcal
Author:
Lucy Brewer
Ingredients
▢
12
slices
bacon, chopped into 1-inch pieces
▢
4
tablespoons
unsalted butter
▢
1 ½
cups
onion, chopped
▢
1
cup
celery, chopped
▢
1
cup
red bell pepper, chopped
▢
2
cloves
garlic, finely chopped
▢
⅓
cup
all-purpose flour
▢
2
quarts
unsalted chicken broth
▢
6
cups
cooked, chopped chicken breast
▢
2
10-ounce
packages frozen corn kernels, thawed
▢
1
can unsalted creamed corn
▢
2
cans chopped green chilis, drained
▢
1
cup
heavy cream
▢
¼
teaspoon
cayenne pepper
▢
1 ½
cups
grated Vermont sharp white Cheddar cheese
▢
6
scallions, chopped
Instructions
Cook bacon in a large Dutch oven until crispy. Remove to paper towel lined plate.
Add butter to pot and melt on medium-high.
Add onion, pepper, celery, and garlic. Cook until tender.
Stir in flour.
Cook and stir one minute.
Add broth and bring to boil.
Reduce heat to simmer and stir in chicken, corn, chilis, and cayenne pepper.
Simmer for about 20 minutes then stir in cream and cheese and bacon. Simmer for 15-20 minutes.
Season to taste with salt and pepper. Serve topped with chopped scallions.