So if you replace the word “soup” with “day” in the title of this post, do you know which kids’ show that’s from? If not, it’s from SpongeBob! And I am as happy as SpongeBob is when he sings “It’s the best day ever….” when I think about this soup. By far, this is MY favorite when it comes to soup. And I have Pioneer Woman to thank for that. So thank you PW!
Corn & cheese chowder. She had me at chowder. It’s comforting, creamy, filling and delicious. Great served with a French baguette. Just typing this makes me crave this soup. And it comes together so fast, but has so much flavor, you’d never know how quick it was to make. In case you couldn’t tell, I’m passionate about this soup!!!
I have adjusted this recipe slightly to cut down on calories and to work with what I usually have on hand. However, if you want full fat and to see how PW does it, check out the original recipe. Of course, she has amazing step by step pictures.
Corn & Cheese Chowder (original recipe at Pioneer Woman)
- 3 15.25 ounce cans of corn, drained
- 1/2 stick of butter (4 tbsp.)
- 1 small onion, chopped
- 3 slices bacon, chopped into pieces
- 1 red, yellow or orange bell pepper, finely diced or a small jar of pimientos, drained
- 4 cups chicken broth
- 2 cups milk (I use 1%)
- 1/2 c. flour
- 1 c. Monterey jack cheese, shredded
- 1 c. pepper jack cheese, shredded
- 3 green onions, sliced
- Salt & pepper to taste
- Dash of cayenne pepper
In a large pot or Dutch oven, melt butter over medium-high heat. Cook onions for a couple of minutes. Add bacon and cook until almost crisp.Then add diced bell peppers or pimientos and cook for a couple of minutes. Finally, add corn.
Sprinkle flour evenly over the top and stir to combine. Pour in broth and stir well. Allow this to thicken for 3 or 4 minutes, then reduce heat to low. Stir in milk and allow to simmer/thicken for 15 minutes or so.
Stir in cheeses and green onions. When cheese is melted, add salt and pepper to taste, with a dash of cayenne. It’s now ready to eat!