Southern-Style Corn Cheddar Chowder

A creamy, comforting soup originating from the Deep South, featuring sweet corn, rich cheddar cheese, and crispy bacon.

🛒 Ingredients

• 1 medium large onion
• 2 cloves garlic
• 3 cups sweet corn
• 4 cups chicken broth
• 1 cup half-and-half
• 1 cup cheddar cheese
• 2 tbsp all-purpose flour
• 1 tsp crushed black pepper
• 6 slices bacon
• 4 tbsp unsalted butter

👨‍🍳 Instructions

1. 1

   Step 1: In a large pot, cook bacon over medium-high heat until crispy.

2. 2

   Step 2: Remove cooked bacon, then leave 2 tbsp of drippings in the pot.

3. 3

   Step 3: Add butter, onion, and garlic to the pot. Cook until the onion is translucent.

4. 4

   Step 4: Add the corn and cook for 2-3 minutes or until tender.

5. 5

   Step 5: Sprinkle flour over the corn mixture and cook for 1 minute.

6. 6

   Step 6: Gradually stir in the chicken broth. Bring mixture to a boil.

7. 7

   Step 7: Reduce heat to low and simmer for 10 minutes.

8. 8

   Step 8: Stir in the half-and-half and cheddar cheese until melted.

9. 9

   Step 9: Add the black pepper and cooked bacon to the soup.

10. 10

    Step 10: Taste and adjust the seasoning as needed.

11. 11

    Step 11: Serve hot, garnished with chives or a sprinkle of paprika.

💡 Pro Tips

To make the soup more substantial, add cooked chicken or diced potatoes. For an extra creamy texture, add more half-and-half or heavy cream. To store, refrigerate for up to 5 days or freeze for up to 2 months.

📊 Nutrition per Serving