Corn and Gruyere Chowder

"The wonderful, smoky flavor of Gruyere cheese makes this delicious soup unique. I started to say it was special enough to serve to company....but I think our families are as special as any company.....so it works for family, yet can be served to company, too! I've had the recipe for many years and use it often."
 
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Ready In:
1hr
Ingredients:
11
Serves:
6
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ingredients

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directions

  • In a large, heavy pot, cook bacon over medium heat until crisp; Remove; drain on paper towels.
  • Cool and crumble; set aside.
  • Drain all grease, except for about 2 tablespoons from pot and discard.
  • Add onion to pot and cook, stirring often for about 3 minutes.
  • Add corn and garlic and cook again, stirring often for another 3 minutes.
  • Now add the chicken broth; simmer, uncovered for 15 minutes.
  • Add grated cheese, one-fourth at a time, making sure each addition has melted before adding the next.
  • Gradually stir in the cream; heat until hot, but not boiling.
  • Remove from heat and stir in the cayenne pepper and adjust seasonings, if necessary.
  • Stir in reserved bacon.

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RECIPE SUBMITTED BY

The proud wife of one of those legendary Iwo Jima Marines, I am 75 years old, mother of four wonderful children, grandmother of seven perfect grandchildren, grandmother of one "bonus" step-grandson (he is perfect, too)a cancer survivor, a quilter and a collector of cookbooks. My cookbook collection is stabilized at about 350, for I have learned to give an undesirable one to Good Will every time I acquire a new one.
 
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