Cheddar Corn Chowder with Bacon

There’s something so comforting about a warm bowl of chowder, especially when it’s bursting with flavor like this Cheddar Corn Chowder with Bacon. I want to start by expressing my heartfelt gratitude to you all for joining me on this culinary journey. Your support and enthusiasm make sharing these recipes so rewarding. Now, let’s dive into this creamy, savory delight that promises to be anything but boring!!

Ingredients

• 6 strips center-cut bacon, chopped
• 2 small yellow onions, chopped
• 2 large garlic cloves, minced
• 2 tbsp all-purpose flour (or gluten-free)
• ¼ tsp turmeric
• 1 tsp fresh thyme leaves
• 1 ½ tsp kosher salt
• Freshly ground black pepper
• 3 ½ cups low-sodium chicken broth
• 2 small Yukon gold potatoes, diced
• 1 12-ounce wedge cauliflower, stem intact
• 1 lb frozen corn kernels
• 1 cup whole milk
• 4 oz shredded sharp white cheddar cheese

How to Make Cheddar Corn Chowder with Bacon

Step 1: Cook the Bacon

Start by heating a large pot over medium heat. Add the chopped bacon and cook until it’s crispy. The smell when this is in the oven is incredible!! Once done, use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the bacon fat in the pot.

Step 2: Sauté the Aromatics

Add the chopped onions to the pot with the bacon fat and sauté until they become translucent. Toss in the minced garlic and sauté for another minute, being careful not to let it burn.

Step 3: Create the Base

Sprinkle the flour over the onions and garlic, stirring constantly to avoid lumps. This will thicken your chowder beautifully. Add the turmeric, fresh thyme leaves, kosher salt, and a few grinds of black pepper. Stir well to combine all the flavors.

Step 4: Add Broth and Vegetables

Pour in the low-sodium chicken broth and bring it to a gentle boil. Add the diced Yukon gold potatoes and the cauliflower wedge. Let everything simmer until the potatoes are tender, about 15 minutes.

Step 5: Incorporate Corn and Milk

Stir in the frozen corn kernels and let the chowder return to a simmer. Once it’s hot, add the whole milk, mixing well. Allow the chowder to heat through without bringing it to a boil.

Step 6: Finish with Cheese and Bacon

Finally, stir in the shredded sharp white cheddar cheese until it’s completely melted and the chowder is smooth. Add the crispy bacon back into the pot, reserving a bit for garnish if you like.

Helpful Tips

• Consistency: If you prefer a thicker chowder, mash some of the potatoes against the side of the pot.
• Fresh Thyme: Fresh thyme leaves add a wonderful aroma and flavor, but dried thyme can be used in a pinch.
• Cheese: For the best flavor, use a high-quality sharp white cheddar cheese.

Substitutions/Variations

• Gluten-Free: Use gluten-free flour to make this chowder gluten-free.
• Vegetarian: Skip the bacon and use vegetable broth instead of chicken broth.
• Extra Veggies: Add in some diced carrots or bell peppers for an extra burst of color and nutrients.

Frequently Asked Questions

Can I use fresh corn instead of frozen?

Absolutely! Fresh corn will add an even sweeter flavor to the chowder. Just cut the kernels off the cob and use them as you would the frozen corn.

How can I make this chowder spicier?

If you like a bit of heat, add a diced jalapeño along with the onions or a pinch of cayenne pepper with the turmeric.

Storage Instructions

Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of milk or broth if it’s too thick.

More Relevant Recipes

• Buffalo Chicken Egg Rolls – Irresistible Appetizer
• Stuffed Portobello Mushrooms
• Garlic Dill Pickles

Thank you for joining me in creating this delightful Cheddar Corn Chowder with Bacon. I hope it brings warmth and comfort to your home just as it does to mine. Enjoy every spoonful!

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