Corn and Cheddar Chowder Recipe

Description

This hearty Corn and Cheddar Chowder recipe is a comforting meal on its own, perfect for cozy evenings. It pairs wonderfully with freshly baked Italian bread and a crisp tossed green salad. Save time during prep by using kitchen shears to cut the bacon before cooking. The recipe is inspired by a creation from Gourmet Magazine.

• Cook Time: 8 minutes
• Prep Time: 35 minutes
• Total Time: 43 minutes
• Servings: 4
• Rating: ⭐️⭐️⭐️⭐️⭐️ (5/5)
• Calories per serving: 537.7
• Fat Content: 34.9g
• Saturated Fat Content: 21.1g
• Cholesterol Content: 107.9mg
• Sodium Content: 1134.5mg
• Carbohydrate Content: 35.1g
• Fiber Content: 3g
• Sugar Content: 3g
• Protein Content: 23.7g

Ingredients

• 4 slices bacon
• 1 onion, finely chopped
• 1 tablespoon unsalted butter
• 2 teaspoons ground cumin
• 3 tablespoons all-purpose flour
• 4 cups chicken broth
• 1 boiling potato, peeled and diced
• 1/2 cup heavy cream
• 1/2 cup frozen corn kernels
• 1 cup sharp cheddar cheese, shredded
• Salt and pepper to taste

Instructions

1. Prepare Ingredients: Begin by gathering all the ingredients listed above.

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2. Cook Bacon: In a 3-quart heavy saucepan, cook the bacon over moderate heat, stirring occasionally, until it becomes crisp. Use a slotted spoon to transfer the cooked bacon to a plate lined with paper towels to drain excess fat.

3. Cook Onion: To the rendered bacon fat in the saucepan, add the finely chopped onion and unsalted butter. Cook, stirring occasionally, until the onion softens and becomes translucent.

4. Add Spices: Sprinkle the ground cumin into the saucepan and cook, stirring constantly, for about a minute until the aroma of the spices is released.

5. Incorporate Flour: Add the all-purpose flour to the onion mixture and continue stirring for another minute to cook the flour and create a roux.

6. Whisk in Broth: Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a gentle boil, whisking occasionally to prevent sticking.

7. Add Potato: Once the broth is boiling, add the peeled and diced potato to the saucepan. Cover and simmer for approximately 8 minutes or until the potatoes are just tender, stirring occasionally.

8. Stir in Cream and Corn: Pour in the heavy cream and add the frozen corn kernels to the saucepan. Stir well to combine and return the mixture to a simmer.

9. Incorporate Cheese: Gradually add the shredded sharp cheddar cheese to the simmering chowder, stirring continuously until the cheese is melted and fully incorporated into the soup. Be careful not to let the mixture boil once the cheese is added.

10. Season and Serve: Season the Corn and Cheddar Chowder generously with salt and pepper to taste. Ladle the hot chowder into serving bowls and top each portion with a generous sprinkle of the crispy cooked bacon.

11. Enjoy: Serve the Corn and Cheddar Chowder immediately while it’s hot and comforting, accompanied by slices of freshly baked Italian bread. This delicious chowder is also perfectly complemented by a crisp tossed green salad for a complete and satisfying meal.

This Corn and Cheddar Chowder recipe serves 4 and is sure to become a favorite in your household for its rich flavors and comforting appeal.