Corn and Cheese Chowder Recipe Version II

by Robyn Wright on November 6, 2012

in Food

corn_and_cheese_chowderI shared the recipe for Corn & Cheese Chowder back in February. Today I made it again for dinner. I would love to make it more often, but the cream and cheese does not make it the healthiest of soups regardless of how deliciously warm and comforting it is.

I change up recipes often and today was no different. I made a double batch of the chowder this time and a few other tweaks so here is the updated recipe. It was even better than the last time I made it. This one was creamier, a tiny bit – in a very good way – spicier, and very satisfying!

Corn & Cheese Chowder Version II

  • 1/2 stick butter
  • 8oz pancetta, chopped
    (I actually found the pre-chopped pancetta at the store and it was 50¢ less than the slices. If you cannot find pancetta you could use bacon.)
  • 1 medium white onion, finely chopped
  • 1 rib of celery, finely chopped
  • 1 medium carrot, finely chopped
  • 8oz bag of VineSweet Mini Peppers, finely chopped
    (This is an assortment of small red, yellow, and orange peppers. If you can find them regular red, yellow, and orange bell peppers would be okay also, but these are a tad bit sweeter and a very good flavor)
  • 32 ounces of  frozen corn
    (Most of the frozen corn is 16oz bags so you need 2 of them)
  • 1/3 cup flour
  • 2 Knorr Chicken Homestyle Stock (these are the new little gel looking ones)
  • 6 cups warm water
  • 4 cups Half & Half
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 2 cup freshly grated Monterey Jack cheese
  • 2 cup freshly grated Pepper Jack cheese
  • 1/2 cup freshly grated Sharp Cheddar 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

Directions:

Melt butter in large soup pot. Add pancetta and cook for about 2 minutes. Add onions, celery, and carrot and cook for 4 minutes, until soft. Now add the chopped peppers and corn and cook another 7-8 minutes, stirring occasionally. Sprinkle flour into the pot and stir in, let cook for 1 minute. Now throw in your 2 Knorr Stock packets and all the water – I do not premix it, it works fine just throwing it in the pot. Bring this to a boil for a minute or so to thicken a bit and then reduce heat to medium low. Now add the half & half, garlic, and salt and simmer for about 10 minutes, stirring occasionally. Use an immersion (or stick blender) and pulse it in the pot with the soup just a few quick times. This is just going to thicken the soup up a bit more and give it more body. If you do not have an immersion blender you could carefully ladle about 1/3 of the soup into a food processor or blender and pulse a few times and then pour back into pot. Simmer for 15 minutes, stirring occasionally. Now add the cheese, but reserve a bit of each to top the soup with as you serve it. If you stir in a figure-8 pattern the cheese melts really well. Once your cheese is stirred in and melted add a few turns of freshly cracked black pepper and stir in. Now serve and add a sprinkle of the reserved cheese to each bowl.

Cheese and corn chowderCheese and corn chowderCheese and Corn Chowder

© 2012, Robyn Wright. All rights reserved.

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{ 11 comments }

1 Margie November 6, 2012 at 8:00 pm

This sounds delicious. As you say, it’s pretty rich. I wonder how it would taste with low fat cream and cheese. Probably not as good! Thanks for the recipe.

2 Krystel Warden November 6, 2012 at 10:24 pm

this looks yummy :) can i have some ?

3 Robin November 8, 2012 at 5:45 am

Today it is frigid, so this looks even more appealing. Thanks for the recipe!

4 Kathy November 8, 2012 at 6:33 am

I love soups but the rest of my family doesn’t but htis looks yummy

5 AngelaLilly November 8, 2012 at 8:16 am

This sound so delicious and looks great too! Would be super easy to make this vegetarian too!

6 Vivi November 8, 2012 at 9:02 am

I am gonna try this. Perfect for a cold day.

7 TheAngelForever November 8, 2012 at 10:40 am

This sounds delicious. I may have to see if TechyDad and I can revamp it slightly to make it kosher. I bet we can use no-chicken chicken broth and some vegetarian bacon substitute.

8 tannawings November 8, 2012 at 8:11 pm

I love a good corn chowder and this looks so good- the creamier the better to heck with a diet. This is one of those soups you have in the winter after being out in the snow!

9 Brandie185 November 10, 2012 at 12:54 pm

This looks SO good!

10 Sarah Parisi November 12, 2012 at 10:18 am

Looks like a perfect cold weather food!

11 Wendy T December 31, 2012 at 9:55 pm

That recipe sounds great. And it’s so true about cheese tasting so much better if you grate it yourself.

I’m working on a three year project. Every time a thought like this (or a recipe we esp like, etc.) comes to me, I’ve been writing it down and putting it in a folder. When my son moves out on his own, I plan to give him all the tips, recipes, etc. in a book along with many other things I’ve bought for setting up house when I’ve found them on super-duper sale.

Anyhow, all this to say I’m writing the cheese tip down to go in his book. And bookmarking the recipe :)

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