It is a cold and wintery day here in St. Louis today. I ran to the grocery store this morning before it got slick and decided that soup would be a good meal this evening. Over the weekend I watched The Pioneer Woman on TV – it’s a good show – and she mad this Corn and Cheese Chowder. This was very quick and easy to make a delicious! This is her recipe but with a few of my changes to it – get her full original recipe on her site.
Corn & Cheese Chowder
Original recipe by The Pioneer Woman
- this version adapted by Robyn Wright
- 1/2 stick butter
- 6 thin slices pancetta, cut into pieces
- 1 small white onion, finely chopped
- 1 pint VineSweet Mini Peppers, finely chopped
(I spotted these at the store today and they were a better value than buying red/orange/yellow bell peppers – they ended up being perfect in the soup – their site)
- 16 oz bag frozen corn
- 1/4 flour
- 1 Knorr Chicken Homestyle Stock
- 3 cups water
- 2 cups Half & Half
- 1 cup freshly grated Monterey Jack cheese
- 1 cup freshly grated Pepper Jack cheese
(grating the cheese yourself takes a minute, but it will melt SO much better and taste better than pre-shredded cheese, I promise)
- Freshly cracked black pepper – to taste
Melt butter in large soup pot. Add pancetta and cook for 2 minutes. Add chopped onions and cook for 4 minutes, until soft. Now add the chopped peppers and corn and cook another 4 – 5 minutes. Sprinkle flour over mixture and stir in, let cook for 1 minute. Add 1 Knorr Stock packet and the water – I do not premix it, it works fine just throwing it in the pot. Bring this to a boil so it can thicken and stir often for a few minutes. Now reduce the heat to low and add the half & half. Simmer for 15 minutes, stirring occasionally. Now stir in the cheese – it should melt easily. Stir in a figure-8 pattern for best results. Once the cheese is melted taste for seasoning, add a little freshly cracked black pepper as needed. You should not need salt because the chicken stock has it already. Enjoy!
© 2012, Robyn Wright. All rights reserved.