Corn Potato and Cheddar Cheese Chowder Recipe

Name: Corn Potato and Cheddar Cheese Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 slices bacon, cut into small pieces; 1 large onion, finely chopped; 2 tablespoons fresh minced garlic; 4 tablespoons butter; ½ teaspoon cumin powder (can use more); 3 tablespoons flour; 4 cups chicken broth; 2 large potatoes (peeled and cut into about 1/2-inch cubes, or smaller); ¾ cup whipping cream (unwhipped); 1 (10 ounce) package frozen corn kernels; 12 lb old cheddar cheese, grated; salt; cayenne pepper; 1 cup cheddar cheese (to taste)

Servings: persons

8 slices bacon, cut into small pieces
1 large onion, finely chopped
2 tablespoons fresh minced garlic
4 tablespoons butter
½ teaspoon cumin powder (can use more)
3 tablespoons flour
4 cups chicken broth
2 large potatoes (peeled and cut into about 1/2-inch cubes, or smaller)
¾ cup whipping cream (unwhipped)
1 (10 ounce) package frozen corn kernels
12 lb old cheddar cheese, grated
salt
cayenne pepper
1 cup cheddar cheese (to taste)

1
Cook the bacon in a heavy 3-4 quart saucepan over medium heat until crisp; transfer to paper towels using a slotted spoon when cool enough to handle, crumble into small pieces; set aside.
2
Melt butter and saute onion and cumin until softened (about 4 minutes adding in the garlic the last 2 minutes).
3
Add in the flour and whisk for 1 minute.
4
Add/whisk in the broth; bring to a boil, whisking occasionally.
5
Add in the cubed potatoes and simmer, covered for about 6-8 minutes (until JUST tender).
6
Stir in the whipping cream and corn, season with cayenne and salt; return to a simmer until the corn is heated through (about 2 minutes).
7
Add in 1/2-pound grated cheddar, stirring just until the cheese has melted (do not let boil).
8
Ladle into bowls, top with about 1/4 cup grated cheddar and then crumbled bacon.

6683

kcal

Calories

521

Fat

Carbs

449

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 slices bacon, cut into small pieces, 1 large onion, finely chopped, 2 tablespoons fresh minced garlic, 4 tablespoons butter, and more.

Yes, Corn Potato and Cheddar Cheese Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn Potato and Cheddar Cheese Chowder

How did you like this recipe?

Frequently Asked Questions