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Sweet Corn Cheesy Chowder

  • Author: Superman Cooks
  • 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 Cheesey Chowder a fall favorite.


Scale

Ingredients

  • 3 ears of yellow corn
  • 3 C of potatoes, diced into 1/2 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
  • 1/2 C flour
  • 3 C milk
  • 2 C water
  • 2 C shredded velveeta cheese
  • 8 ounces cream cheese
  • 1/2 C chopped fresh cilantro

Instructions

  1. In a large stock pot, start by adding chopped bacon and onions and cook until bacon is crispy (about 8 minutes).
  2. 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.
  3. 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.
  4. remove from heat and allow to cool.
  5. 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.
  6. 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.
  7. Add chopped cilantro just before serving.
  8. Garnish with a mix of corn and onion.

Keywords: soup, corn, cheesy, summer, sweet, cilantro, peppers, fall, autumn

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