Rich Cheddar Corn Chowder

Few things say comfort quite like a bowl of warm, hearty chowder—and this Cheddar Corn Chowder delivers on every level. Rich with sharp white cheddar, loaded with sweet corn, and topped with crispy bacon, it’s the perfect cold-weather staple or year-round indulgence.

Whether you're feeding a crowd or prepping meals for the week, this recipe comes together easily in one pot and can be made with either fresh or frozen corn.

Ingredients

• 8 ounces bacon, chopped

• ¼ cup olive oil

• 6 cups chopped yellow onions (about 4 large onions)

• 4 tablespoons (½ stick) unsalted butter

• ½ cup flour

• 2 teaspoons kosher salt

• 1 teaspoon freshly ground black pepper

• ½ teaspoon ground turmeric

• 12 cups chicken stock

• 6 cups medium-diced white boiling potatoes, unpeeled (about 2 pounds)

• 10 cups corn kernels, fresh (from about 10 ears) or 3 pounds frozen corn

• 2 cups half-and-half

• ½ pound sharp white cheddar cheese, grated

Directions

1. Cook the Bacon:
   In a large stockpot over medium-high heat, cook the chopped bacon in olive oil until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside for garnish.

2. Sauté the Onions:
   Lower the heat to medium. Add the chopped onions and butter to the remaining fat in the pot. Cook for about 10 minutes, stirring occasionally, until the onions are soft and translucent.

3. Build the Base:
   Stir in the flour, salt, pepper, and turmeric. Cook for 3 minutes, stirring constantly, to form a thick roux.

4. Add Stock and Potatoes:
   Slowly whisk in the chicken stock. Add the diced potatoes and bring the mixture to a boil. Reduce heat and simmer uncovered for 15 minutes, or until potatoes are fork-tender.

5. Prepare the Corn:
   If using fresh corn, cut the kernels off the cob and blanch them in salted boiling water for 3 minutes, then drain. If using frozen corn, skip the blanching step.

6. Finish the Chowder:
   Add the corn to the soup along with the half-and-half and grated cheddar. Stir until the cheese is melted and everything is heated through, about 5 minutes. Taste and adjust seasoning as needed.

7. Serve:
   Ladle the chowder into bowls and top each serving with a sprinkle of the reserved crispy bacon. Serve hot.

Tips for Success

• Make it vegetarian: Skip the bacon and use vegetable stock instead of chicken stock. Add smoked paprika or liquid smoke for depth.

• Add a kick: Stir in diced green chiles or a dash of hot sauce for some heat.

• Storage: This chowder keeps well in the fridge for up to 4 days and freezes beautifully without the half-and-half just add dairy after reheating.

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