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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

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.

That's it — enjoy your meal!

Corn Potato and Cheddar Cheese Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions