Cheddar Corn Chowder with Bacon

Name: Cheddar Corn Chowder with Bacon
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: 6 strips center-cut bacon; 2 small yellow onions; 2 large garlic cloves; 2 tablespoons all-purpose; ¼ teaspoon Turmeric; 1 teaspoon fresh thyme leaves; 1 ½ teaspoons kosher salt; freshly ground black pepper; 3 ½ cups low sodium chicken broth; 2 small yukon gold potatoes; 1 12-ounce wedge cauliflower, stem intact; 1 pound frozen corn kernels; 1 cup whole milk; 4 ounces shredded white sharp cheddar cheese

User Reviews

4.8

393 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
6 servings
Calories
309 kcal
Course
Soup, Dinner
Cuisine
American

Cheddar Corn Chowder with Bacon

Iris Warren

Report

This thick and cheesy chowder with potatoes, corn, cauliflower, and bacon is perfect for cold and cozy winter nights.

Share:

I Made This!

294 people made this

Print

80 people printed this

Save this

235 people saved this

Ingredients

Servings

6 strips center-cut bacon (chopped)
2 small yellow onions (chopped)
2 large garlic cloves (minced)
2 tablespoons all-purpose (or gluten free flour)
¼ teaspoon Turmeric
1 teaspoon fresh thyme leaves
1 ½ teaspoons kosher salt
freshly ground black pepper
3 ½ cups low sodium chicken broth
2 small yukon gold potatoes (diced)
1 12-ounce wedge cauliflower, stem intact
1 pound frozen corn kernels
1 cup whole milk
4 ounces shredded white sharp cheddar cheese

Add to Shopping List

Instructions

Place bacon in a large Dutch oven or heavy pot and sauté over medium heat, until cooked and crispy. Remove bacon with a slotted spoon and place on a paper towel lined plate. Set aside.
Press the sauté button on an electric pressure cooker. Add the bacon and sauté until cooked and crispy. Remove bacon with a slotted spoon and place on a paper towel lined plate. Set aside.
With the pot still over medium heat, add the onions and garlic and sauté until the onions are soft and translucent, about 5 minutes. Sprinkle the flour over the onions, add turmeric, thyme, salt and pepper, to taste, and cook for an additional minute, stirring constantly.
In the pressure cooker (still on sauté), add the onions and garlic and sauté until the onions are soft and translucent, about 5 minutes. Sprinkle the flour over the onions, add turmeric, thyme, salt and pepper, to taste, and cook for an additional minute, stirring constantly.
Add the broth, potatoes and cauliflower and stir with a wooden spoon, scraping the bottom of the pot (this releases the caramelized bits on the bottom). Bring the pot to a boil then decrease to simmer, cover and cook 20 minutes.
Add the broth, potatoes and cauliflower and stir with a wooden spoon, scraping the bottom of the pot (this releases the caramelized bits on the bottom).
Meanwhile, heat 4 ounces (about 2/3 cup) of the corn with a splash of water in a small microwave safe-dish until just defrosted, about 1 minute.
Seal and cook on high pressure for 10 minutes. Quick release, then open when the pressure subsides.
Remove the lid from pot and transfer the cauliflower, 1 cup of the soup and warmed corn to a blender and blend until smooth. Transfer puree back to the pot.
Meanwhile, heat the corn with 2 tablespoons of water in microwave safe-dish until just heated through, about 3 minutes.
Add the remainder of the frozen corn, the milk and cheese. Mix then simmer for 3 minutes or until the cheese is melted and soup is heated through. Taste and adjust salt, if necessary. Serve topped with reserved bacon pieces.
Transfer the cauliflower, 1 cup of the soup and 2/3 cup warmed corn to a blender and blend until smooth. Transfer puree back to the pot and stir well.
Add the remainder of corn, milk and cheese. Mix then cover for 3 minutes or until the cheese is melted and soup is heated through. Taste and adjust salt, if necessary. Serve topped with reserved bacon pieces.

Nutrition Information

Show Details

Serving 12/3 cup Calories 309kcal (15%) Carbohydrates 42g (14%) Protein 15g (30%) Fat 11g (17%) Saturated Fat 5.5g (28%) Cholesterol 27mg (9%) Sodium 638mg (27%) Fiber 5.5g (22%) Sugar 10g (20%)