Cheddar Corn Chowder With Bacon Soup Recipes

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CHEDDAR CORN CHOWDER



Cheddar Corn Chowder image

Provided by Ina Garten

Categories     main-dish

Time 1h1m

Yield 10 to 12 servings

Number Of Ingredients 13

8 ounces bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half
1/2 pound sharp white cheddar cheese, grated

Steps:

  • In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
  • Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

CHEDDAR & CORN CHOWDER WITH BACON SOUP



Cheddar & Corn Chowder With Bacon Soup image

I got this recipe from the Lifestyle Cooking Channel in Australia - and made it on a regular basis throughout winter. You can tweak a bit to suit your tastes. I add some vegetable stock to it when it needs thinning out a bit and I also add some basil and mixed herbs, but that is my personal taste. It is a rich soup, very filling and moreish.

Provided by ozzygirl

Categories     Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

8 slices bacon (Chopped)
2 large onions (Peeled And Chopped)
2 stalks celery (Chopped)
1 cup cheddar cheese (grated)
4 cups milk
1 cup heavy whipping cream
2 tablespoons cornmeal
4 ears corn (Kernels Removed Or 4 Cups Of Frozen Corn)
1 bunch parsley (Chopped)
salt & pepper (To Taste)
vegetable stock (optional)
parsley

Steps:

  • Cook the bacon in a soup pot over medium-high heat until it is crisp and brown.
  • Drain away about half of the fat in the pot then stir in the onions and celery. Sauté for a few minutes until the vegetables soften.
  • Add the milk and cream and heat through.
  • Sprinkle in the cornmeal and stir well until the soup thickens slightly, about ten minutes.
  • Add the cheddar cheese and stir through until melted.
  • Add the corn and continue cooking just long enough to heat it through. Taste then season as needed with salt and pepper.
  • Stir in the parsley just before serving.

Nutrition Facts : Calories 859.4, Fat 62.5, SaturatedFat 32.3, Cholesterol 176.2, Sodium 736.3, Carbohydrate 54.6, Fiber 5, Sugar 7.6, Protein 26.6

ROASTED CORN CHOWDER WITH COUNTRY CHEDDAR CHEESE



Roasted Corn Chowder with Country Cheddar Cheese image

Provided by Food Network

Categories     main-dish

Yield 8 to 10 servings

Number Of Ingredients 12

6 ears fresh sweet corn, brushed lightly with butter and grilled or broiled until toasted on all sides (about 3 cups cut corn)
2 tablespoons unsalted butter
1 large onion, peeled and diced (about 1 cup)
2 celery stalks, diced
1 leek, split, cleaned and diced
1 large sweet red pepper, diced
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
2 quarts chicken stock
8 ounces white or yellow cheddar cheese, preferable extra-sharp, grated

Steps:

  • Cut the roasted corn off of their cobs, reserving the cobs. Melt the butter in a large, heavy-bottomed soup pot. Add the corn, the diced vegetables and the seasoning and saute until the vegetables are soft but not browned. Add the chicken stock. Bring to a boil, then reduce to a simmer and add the reserved corn cobs. Cook 40 to 45 minutes, remove the cobs and stir in the grated cheese. Serve immediately.;

INA GARTEN'S CHEDDAR CORN CHOWDER RECIPE - (4.1/5)



Ina Garten's Cheddar Corn Chowder Recipe - (4.1/5) image

Provided by Foodiewife

Number Of Ingredients 13

4 ounces bacon, chopped
2 tablespoons good olive oil
2 cups chopped yellow onions (1-2 large onions)
1 tablespoon unsalted butter
1/2 cup flour
1/2 to 1 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground turmeric
4 cups chicken stock
2 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
3 cups corn kernels, fresh (3 ears) or frozen (1 pound)
1/2 cup half-and-half
3 ounces sharp white cheddar cheese, grated

Steps:

  • In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent. Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper.

BEST CORN CHOWDER WITH BACON



Best Corn Chowder with Bacon image

Make and share this Best Corn Chowder with Bacon recipe from Food.com.

Provided by liz timm

Categories     Chowders

Time 1h15m

Yield 6 litres

Number Of Ingredients 8

4 slices bacon, diced
1 medium onion, chopped
1 (10 ounce) can creamed corn
1 1/2 cups diced raw potatoes
10 ounces condensed cream of mushroom soup
3 cups milk
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Put bacon and onion into a pot and saute together until onion is clear and limp.
  • Add next 6 ingredients.
  • Bring to a boil.
  • Cover and simmer until potato is cooked.

Nutrition Facts : Calories 215.8, Fat 9.9, SaturatedFat 4.3, Cholesterol 20.7, Sodium 778.2, Carbohydrate 26.5, Fiber 1.8, Sugar 3.4, Protein 7.2

CORN-BACON CHOWDER



Corn-Bacon Chowder image

A rich chowder thickened with canned potato and mushroom soups.

Provided by CONI4JSUS

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 40m

Yield 12

Number Of Ingredients 8

2 ½ pounds potatoes, peeled and cubed
1 pound sliced bacon
2 (10.75 ounce) cans condensed cream of potato soup
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (10 ounce) can canned whole kernel corn
2 cups whole milk, or as needed
¼ teaspoon curry powder, optional
1 pinch salt and black pepper to taste

Steps:

  • Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes; drain.
  • Meanwhile, place bacon in a large deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble, and set aside until potatoes are done.
  • Add the bacon, potato soup, mushroom soup, corn, milk, and curry powder to the potato pot, and simmer over medium heat at least 15 minutes, stirring often. Season to taste with salt and pepper, and serve.

Nutrition Facts : Calories 263.3 calories, Carbohydrate 32.4 g, Cholesterol 19.7 mg, Fat 10.6 g, Fiber 3.3 g, Protein 10.1 g, SaturatedFat 3.6 g, Sodium 1029.8 mg, Sugar 4.4 g

CHEDDAR CORN CHOWDER



Cheddar Corn Chowder image

My children absolutely love this rich, zippy soup. They have just one complaint - it seems I never make a big enough batch to suit them!

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 8 servings (2 quarts).

Number Of Ingredients 15

1 medium onion, chopped
1 cup diced sweet red pepper
2 tablespoons butter
1/4 cup all-purpose flour
2 cups chicken or vegetable broth
2 large potatoes, diced
1 can (11 ounces) whole kernel corn, drained or 1-1/2 cups frozen corn
1/2 teaspoon ground mustard
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
2 cups whole milk
1-1/2 cups shredded cheddar cheese
4 green onions, thinly sliced

Steps:

  • In a large saucepan, saute onion and red pepper in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 1 minute or until thickened. , Add the potatoes, corn, mustard, paprika, salt, pepper flakes and pepper; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Add milk; cook and stir until soup comes to a boil. Remove from the heat; stir in cheese until melted. Sprinkle with green onions.

Nutrition Facts : Calories 272 calories, Fat 12g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 605mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 3g fiber), Protein 10g protein.

CORN CHOWDER WITH BACON



Corn Chowder with Bacon image

My husband loves this soup on cold winter days, which are plentiful here in Michigan! He's not a fan of veggies, but he gobbles them up in this soup!

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 12

4 bacon strips, diced
1 small onion, chopped
1 celery rib, chopped
1/4 cup chopped green pepper
4 cups cubed peeled potatoes
2-1/2 cups chicken broth
1 teaspoon salt
1 teaspoon dried thyme
1/4 teaspoon pepper
3 tablespoons all-purpose flour
1 quart half-and-half cream
1 package (16 ounces) frozen corn, thawed

Steps:

  • In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 teaspoon drippings. , In the drippings, saute the onion, celery and green pepper until tender. Add the potatoes, broth, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender., Combine flour and cream until smooth; stir into pan. Add corn. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in bacon.

Nutrition Facts :

CHEDDAR CORN CHOWDER WITH OPTIONAL BACON



Cheddar Corn Chowder with Optional Bacon image

This creamy, comforting vegetarian chowder especially shines this time of year, when you can use sweet, juicy, in-season corn right off the cob. Top off with crispy bacon for the carnivores.

Provided by Kare for Kitchen Treaty

Time 1h5m

Number Of Ingredients 14

3 tablespoons olive oil
2 tablespoons unsalted butter
3 cups chopped yellow onions (2 large onions)
1/4 cup flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
6 cups vegetable broth
4 cups medium-diced yukon gold potatoes (about 1 1/2 pounds (I like them unpeeled, but you can peel them if you like))
5 cups corn kernels (fresh (kernels cut from about 5 ears) or frozen)
1 cup half-and-half
10 ounces extra-sharp cheddar cheese (shredded (about 2 1/2 cups))
4 slices bacon (cooked and diced (optional))
Other toppings like additional grated cheddar cheese (sliced scallions or chives, or fresh dill sprigs)

Steps:

  • In a large pot over medium heat, warm the olive oil and butter until butter has melted. Add the onions and saute until translucent, about 10 minutes.
  • Add the flour, salt, pepper and turmeric. Stir constantly for three minutes.
  • Add the vegetable broth and stir well. Add the potatoes. Over medium heat, bring to a boil, then reduce to low. Simmer for 15 minutes.
  • Add the corn and cook for about five more minute until the corn is heated through and the consistency of the soup has thickened slightly.
  • Transfer half of the soup (about five cups) to a large bowl and let cool. Puree in a blender or using an immersion blender. Add puree back to the soup pot and return to a simmer.
  • Stir in the half-and-half and the cheese, then cook for about five more minutes.
  • Season to taste with additional salt and pepper.
  • Ladle into bowls and top with bacon pieces, if using, and other optional toppings.

CORN AND CHEDDAR CHOWDER



Corn and Cheddar Chowder image

A yummy creamy chowder. Always a winner in our house!

Provided by Katymac1

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 15

3 tablespoons butter
1 onion, chopped
1 large potato, peeled and diced
1 bay leaf
½ teaspoon cumin
¼ teaspoon dried sage
3 tablespoons all-purpose flour
2 cups chicken stock
1 ½ cups milk
1 ½ cups frozen corn kernels
2 tablespoons chopped parsley
2 tablespoons chopped fresh chives
¼ cup dry white wine
2 cups shredded Cheddar cheese
salt and pepper to taste

Steps:

  • In a large saucepan over medium high heat, melt the butter and stir in the onion, potato, bay leaf, cumin, and sage. Saute about 5 minutes, until the onion is tender. Mix in the flour, coating the onion and potato. Pour in the chicken stock and milk. Bring to a boil, whisking constantly until smooth. Reduce heat, and simmer 30 minutes, stirring frequently, until the potato is tender.
  • Mix the corn, parsley, chives, and wine into the saucepan, and cook about 5 minutes, until heated through. Remove the bay leaf, and stir in the Cheddar cheese until melted and blended. Season with salt and pepper.

Nutrition Facts : Calories 348.3 calories, Carbohydrate 27.8 g, Cholesterol 59.7 mg, Fat 19.9 g, Fiber 2.9 g, Protein 14.7 g, SaturatedFat 12.4 g, Sodium 307.1 mg, Sugar 5.8 g

CORN AND CHEDDAR CHOWDER



Corn and Cheddar Chowder image

Categories     Soup/Stew     Cheese     Dairy     Cheddar     Corn     Winter     Gourmet

Yield Serves 4

Number Of Ingredients 10

4 bacon slices, cut into 3/4-inch pieces
1 large onion, finely chopped
1 tablespoon unsalted butter
2 teaspoons ground cumin
3 tablespoons all-purpose flour
4 cups chicken broth
1 large boiling potato, peeled and cut into 1/4-inch dice
1/2 cup heavy cream
10-ounce package frozen corn kernels
1/2 pound sharp Cheddar, grated

Steps:

  • Cook bacon in a 3-quart heavy saucepan over moderate heat, stirring, until crisp and transfer with a slotted spoon to paper towels to drain.
  • Add onion and butter to fat in pan and cook, stirring, until onion is softened. Add cumin and cook, stirring, 1 minute. Add flour and cook, stirring, 1 minute. Whisk in broth and bring to a boil, whisking occasionally. Add potato and simmer, covered, stirring occasionally, until just tender, 8 minutes. Stir in cream and corn and return to a simmer. Add Cheddar, stirring just until cheese is melted (do not let boil), and season generously with pepper.
  • Serve topped with bacon.

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