September in the Northeast has brought a sudden shift in temperature. The 90° temperatures have left, and the 60° days have crept in. This change is hopefully short-lived, but it has left Jackie and me craving a bowl of warm, comforting soup. With summer vegetables still in abundance, it didn’t take me long to come up with the idea of this cheesy potato corn chowder.
Ingredients:
- 3 ears of sweet corn
- 3 cups Yukon Gold potatoes, diced into ½" pieces
- 4 slices of bacon
- 1 medium onion, diced
- 1 Tbsp chicken base
- 1 C roasted peppers, diced (we like cubanelles and red chili peppers)
- 4 Tbsp butter
- ½ C flour
- 3 C milk
- 2 C water
- 2 C shredded Velveeta cheese
- 8 oz cream cheese
- ½ C cilantro
Our delicious, creamy corn chowder recipe combines a few different flavors on the palette: sweet corn, savory bacon, and a touch of heat from the chili peppers. Charring the corn brings out its flavor. And the creaminess of the cheese tames any unwanted burn from the chilies.
Step by Step Instructions:
- In a large stock pot, start by adding chopped bacon and onions and cook until bacon is crispy (about 8 minutes).
- Add diced potatoes and chicken base. Cook for 5 minutes, stirring often. Add butter and allow to melt. Add chopped peppers and flour and allow to cook for 3-4 minutes while stirring.
- While this is cooking, place peeled ears of corn over a hot grill or directly on the burner of a gas stove, allowing some of the corn to char. Turn corn often to ensure even browning.
- Remove from heat and allow to cool.
- Add milk and water to pot and allow to cook over medium heat. The soup will start to thicken (about 7-10 minutes). At this time, cut the corn from the cob and add to the soup.
- As the soup gets to the correct thickness, add both the cream cheese and Velveeta cheese and reduce heat to low and allow cheese to melt. Stir often.
- Add chopped cilantro just before serving.
- Garnish with a mix of corn and onion.
Frequently Asked Questions:
- Can I substitute frozen corn for fresh sweet corn? Yes, but we strongly prefer fresh sweet corn because we can char it for maximum flavor.
- Can I substitute cheddar cheese (or other cheese) for Velveeta cheese? Yes, but we like Velveeta because it melts best and gives a creamy texture.
- I don't like spicy peppers. Can I substitute? Of course! I like a pepper with a little heat, but it is perfectly acceptable to switch it out with a milder pepper. I do recommend using colorful red or orange peppers to garnish for a beautiful finished dish.
- Can I make this in a slow cooker or an Instant Pot? We are sure this is possible, but we haven't tested it yet. Stay tuned for updates.
Since soup season will soon be upon us, and we think this Sweet Corn Cheesy Chowder is one to keep in mind when the cold sets in. Its hearty, robust flavor will not disappoint.
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Sweet Corn Cheesy Chowder
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 3 quarts 1x
- Category: soups
- Cuisine: n/a
Description
Fresh, charred sweet corn, homegrown peppers, and succulent potatoes make this Sweet Corn Cheesy Chowder a fall favorite.
Ingredients
- 3 ears of yellow corn
- 3 C of potatoes, diced into ½ inch pieces
- 4 slices of bacon
- 1 medium onion, diced
- 1 tbsp chicken base
- 1 C roasted peppers (we used a combination of cubenelles and red chilies), diced
- 4 tbsp butter
- ½ C flour
- 3 C milk
- 2 C water
- 2 C shredded velveeta cheese
- 8 ounces cream cheese
- ½ C chopped fresh cilantro
Instructions
- In a large stock pot, start by adding chopped bacon and onions and cook until bacon is crispy (about 8 minutes).
- Add diced potatoes and chicken base and cook for 5 minutes, stirring often. Add butter and allow to melt. Add chopped peppers and flour and allow to cook for 3-4 minutes while stirring.
- While this is cooking, place peeled ears of corn over a hot grill or directly on the burner of a gas stove, allowing some of the corn to char. Turn corn often to ensure even browning.
- remove from heat and allow to cool.
- Add milk and water to pot and allow to cook over medium heat. The soup will start to thicken (about 7-10 minutes). At this time, cut the corn from the cob and add to the soup.
- As the soup gets to the correct thickness, add both the cream cheese and Velveeta cheese and reduce heat to low and allow cheese to melt. Stir often.
- Add chopped cilantro just before serving.
- Garnish with a mix of corn and onion.
Keywords: soup, corn, cheesy, summer, sweet, cilantro, peppers, fall, autumn, cheese, chowder, potato
barb says
Love chowder - I’m surely goin g to try this one!