Go Back
Cheddar Corn Chowder Recipe
Ash Tyrrell

Cheddar Corn Chowder Recipe

I made this cheddar corn chowder for the first time on a chilly Sunday when I wanted something warm without spending my whole afternoon in the kitchen. I'd seen a few versions floating around, including a well-known Barefoot Contessa corn chowder recipe, and decided to put my own spin on it using what I already had on hand.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 4 ounces bacon diced — renders out flavorful fat that builds the base of the soup
  • 2 tablespoons good olive oil — helps sauté the onions evenly without burning
  • 1 tablespoon unsalted butter — adds richness right alongside the bacon fat
  • 2 cups chopped yellow onions — the sweet backbone that mellows as it cooks
  • ½ cup all-purpose flour — thickens the chowder into that classic velvety texture
  • ½ teaspoon kosher salt — season early so the flavor builds through every layer
  • ½ teaspoon freshly ground black pepper — adds a gentle warmth without overpowering the corn
  • ⅛ teaspoon ground turmeric — gives the chowder its signature golden color
  • 4 cups chicken stock — use a good quality stock since it forms most of the base flavor
  • 2 cups diced white potatoes — go for a waxy variety so they hold their shape while simmering
  • 3 cups corn kernels — fresh cut straight off the cob, gives the best natural sweetness
  • ½ cup half-and-half — stirred in at the end for that classic chowder creaminess
  • 8 ounces sharp white cheddar freshly grated — grate it yourself, pre-shredded cheese won't melt as smoothly

Method
 

  1. Add your diced bacon to a large pot over medium heat and cook until it turns crisp and golden. Remove the bacon with a slotted spoon and set it aside on a paper towel, but leave the flavorful fat behind in the pot.
  2. Pour the olive oil and butter into the same pot and add your chopped onions. Cook them over medium-low heat for about 10 to 15 minutes, stirring occasionally, until they turn soft and lightly golden.
  3. Stir in the flour, salt, pepper, and turmeric, letting the mixture cook for about 3 minutes so the raw flour taste disappears. This step is what gives the chowder its thick, silky texture later on.
  4. Pour in the chicken stock along with the diced potatoes, then bring everything up to a boil. Reduce the heat and let it simmer uncovered for around 15 minutes, until the potatoes turn fork-tender.
  5. Stir in the corn kernels and let everything cook for a few more minutes. Add the half-and-half and grated cheddar, stirring gently until the cheese melts completely into the broth.
  6. Taste the chowder and adjust the salt and pepper as needed. Ladle it into bowls and top each serving with the reserved crispy bacon for that finishing crunch.

Notes

  • I always grate my own cheddar block instead of buying pre-shredded, since it melts so much smoother into the broth.
  • I let my onions cook low and slow, because rushing this step leaves the chowder tasting flat.
  • I save a spoonful of the bacon fat for extra flavor if my bacon doesn't render quite enough.
  • I taste as I go and add salt gradually, since the cheese brings its own saltiness toward the end.
  • I keep a bit of the crispy bacon aside specifically for garnish, not stirred in, so every bowl gets that crunchy topping.