Corn and cheese chowder

Total Time
45mins
Prep 15 mins
Cook 30 mins

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.

Ingredients Nutrition

Directions

  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.

Reviews

(1)
Most Helpful

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!)

startnover February 23, 2006

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