Cheddar Corn Chowder with Bacon
User Reviews
4.8
Cheddar Corn Chowder with Bacon
Description
This chowder starts with rendering bacon until crisp, which imparts smoky flavor and fat used to sauté onions and garlic. The base is thickened by sprinkling flour and spices including turmeric and fresh thyme into the softened aromatics. Potatoes, cauliflower, and chicken broth are added to simmer until tender, infusing the broth with fresh vegetable flavors. The final touch is the addition of milk and shredded sharp white cheddar, which melts to create a creamy, comforting texture with a mild tang from the cheese.
The chowder is well suited as a hearty lunch or light dinner, served warm with crusty bread or a crisp salad to balance the creamy texture. The turmeric adds a subtle earthiness and vibrant color, distinguishing this version from typical corn chowders. Leftover chowder reheats well on the stovetop.
Ingredients
- 6 Bacon chopped, center-cut strips
- 2 yellow onion chopped, small
- 2 garlic minced, large cloves
- 2 tablespoons all-purpose flour or gluten free flour
- ¼ teaspoon Turmeric
- 1 teaspoon thyme fresh leaves
- 1 ½ teaspoons kosher salt
- black pepper freshly ground
- 3 ½ cups chicken broth low sodium
- 2 Yukon Gold potatoes diced, small
- 1 cauliflower 12-ounce wedge, stem intact
- 1 pound corn kernels frozen
- 1 cup milk whole
- 4 ounces cheddar cheese white, sharp, shredded
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 DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 309 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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