Corn and cheese chowder

READY IN: 45mins
Recipe by Hey Jude

This easy, delicious soup makes good use of fresh corn. Make it a main dish by serving with salad and crusty bread. Recipe is from Chicago Sun-Times FOOD.

Top Review by startnover

This was very tatsy. I would have liked it a little thicker, but that is a pewrsonal prefrence and could have been my cheese. It kinda clumped in the chowder so I'll try a different brand next time. I even forgot to put the bacon in at the end and didn't really miss it ...very good! I might even add a smidge of garlic next time ( I have a need for it in everything!)

Ingredients Nutrition


  1. Fry bacon until crisp, crumble and set it aside but reserve 1 T bacon grease in pan.
  2. Add butter, bell pepper and onion to pan and saute until softened, 8-10 minutes; sprinkle in cumin and cook for a minute, stirring.
  3. Add chicken broth, potatoes and white pepper and simmer until potatoes are tender, about 10 minutes.
  4. Add cream and corn and bring to a boil.
  5. Turn off heat, stir in cheese and season to taste with salt.
  6. Serve when cheese is melted.
  7. Sprinkle with cooked bacon just before serving.

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