Corn and Cheese Chowder

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“Another good recipe from Pioneer Woman. This is a very rich soup. I did not use the bread bowls but served this with crusty french rolls and a salad. Everyone thought it was delicious.”
READY IN:
40mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pot, melt the butter over medium high heat.
  2. Add the chopped onion and cook for a couple of minutes.
  3. Add bacon and cook for another minute or so.
  4. Then add the bell peppers and cook for a couple minutes more.
  5. Finely add the corn and cook for a minute.
  6. Sprinkle the flour evenly over the top and stir to combine.
  7. Pour in the chicken stock and stir well.
  8. allow this to thicken for 3 or 4 minutes.
  9. reduce the heat to low.
  10. stir in the half and half.
  11. cover and allow to thicken for 15 minutes or so.
  12. stir in the cheeses and green onions.
  13. when cheeses have melted and soup is hot, check for seasonings.
  14. add salt and pepper as needed.
  15. serve immediately.

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