Cheddar Corn Chowder with Bacon
This thick and cheesy chowder with potatoes, corn, cauliflower, and bacon is perfect for cold and cozy winter nights. Stove top and Instant Pot directions provided.
Cheddar Corn Chowder with Bacon
It’s soup season, if you’re looking for a new easy soup recipe to add to your dinner rotation, I think you will love this chowder! You can also browse all my soup recipes from the archives. A few favorites are the Potato Leek Soup, Dad’s Cauliflower Soup and of course, Classic Chicken Noodle Soup!
How To Make Corn Chowder
This guest post from Skinnytaste dietitian Heather K. Jones is a tasty recipe that the whole family will devour! Hello, I’m excited to guest post here on Skinnytaste again (thanks, Gina!), and I’m also excited to invite you to my FREE 31-day Master the Weight Loss Mindset Challenge. You’ll find out how to shift from self-sabotage and worry to inspired and good-for-you action, and you’ll set yourself up for long-term success in 2019!
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When Ina Garten’s The Barefoot Contessa Cookbook was released many years ago, I was obsessed. The Cheddar Corn Chowder was one my favorite recipes, but with ½ stick of butter, ½ pound of cheddar cheese and bacon, and 2 cups of half and half, it was far from healthy and light (ha).
But after trying Gina’s delicious Cheeseburger Soup, thickened with blended cauliflower, I decided to try and lighten up Ina’s chowder the same way, and holy cow… this MUCH lighter version tastes just as good as the original! It’s considerably lower in calories and fat, but trust me, you’ll never notice. Enjoy!

Cheddar Corn Chowder with Bacon
This thick and cheesy chowder with potatoes, corn, cauliflower, and bacon is perfect for cold and cozy winter nights.
Ingredients:
- 6 strips center-cut bacon, chopped
- 2 small yellow onions, chopped
- 2 large garlic cloves, minced
- 2 tablespoons all-purpose (or gluten free) flour
- ¼ teaspoon turmeric
- 1 teaspoon fresh thyme leaves
- 1 ½ teaspoons 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 pound frozen corn kernels
- 1 cup whole milk
- 4 ounces shredded white sharp cheddar cheese
Directions:
Stove top directions
- Place bacon in a large Dutch oven or heavy pot and sauté over medium heat, until cooked and crispy. Remove bacon with a slotted spoon and place on a paper towel lined plate. Set aside.
- With the pot still over medium heat, add the onions and garlic and sauté until the onions are soft and translucent, about 5 minutes. Sprinkle the flour over the onions, add turmeric, thyme, salt and pepper, to taste, and cook for an additional minute, stirring constantly.
- Add the broth, potatoes and cauliflower and stir with a wooden spoon, scraping the bottom of the pot (this releases the caramelized bits on the bottom). Bring the pot to a boil then decrease to simmer, cover and cook 20 minutes.
- Meanwhile, heat 4 ounces (about 2/3 cup) of the corn with a splash of water in a small microwave safe-dish until just defrosted, about 1 minute.
- Remove the lid from pot and transfer the cauliflower, 1 cup of the soup and warmed corn to a blender and blend until smooth. Transfer puree back to the pot.
- Add the remainder of the frozen corn, the milk and cheese. Mix then simmer for 3 minutes or until the cheese is melted and soup is heated through. Taste and adjust salt, if necessary. Serve topped with reserved bacon pieces.
Instant Pot directions
- Press the sauté button on an electric pressure cooker. Add the bacon and sauté until cooked and crispy. Remove bacon with a slotted spoon and place on a paper towel lined plate. Set aside.
- In the pressure cooker (still on sauté), add the onions and garlic and sauté until the onions are soft and translucent, about 5 minutes. Sprinkle the flour over the onions, add turmeric, thyme, salt and pepper, to taste, and cook for an additional minute, stirring constantly.
- Add the broth, potatoes and cauliflower and stir with a wooden spoon, scraping the bottom of the pot (this releases the caramelized bits on the bottom).
- Seal and cook on high pressure for 10 minutes. Quick release, then open when the pressure subsides.
- Meanwhile, heat the corn with 2 tablespoons of water in microwave safe-dish until just heated through, about 3 minutes.
- Transfer the cauliflower, 1 cup of the soup and 2/3 cup warmed corn to a blender and blend until smooth. Transfer puree back to the pot and stir well.
- Add the remainder of corn, milk and cheese. Mix then cover for 3 minutes or until the cheese is melted and soup is heated through. Taste and adjust salt, if necessary. Serve topped with reserved bacon pieces.
Nutrition Information
Yield: 6 servings, Serving Size: 1 2/3 cup
- Amount Per Serving:
- Freestyle Points: 7
- Points +:
- Calories: 309 calories
- Total Fat: 11g
- Saturated Fat: 5.5g
- Cholesterol: 27mg
- Sodium: 638mg
- Carbohydrates: 42g
- Fiber: 5.5g
- Sugar: 10g
- Protein: 15g
Perfect for a an unusually cold and rainy night in Florida! I used a 50% less fat cheddar block cheese that I shredded since I need to lower my cholesterol level.. Thank You so much for another wonderful recipe 😉
Not a fan of Thyme…what could be subbed in it’s place?
You can leave it out.
We are not big fans of Thyme in our house. Any suggestions on what can be subbed in its place? Thanks!
You can leave it out if you’d like.
Definitely a keeper!!!! I think I may add some broccoli next time to give it a little more substance. Flavor was great!
This was excellent and will make this often. My college aged son did not even detect cauliflower !
Made this tonight and my husband said “this is the best soup I’ve has since I became allergic to shellfish!” Love having an option for a creamy chowder without the shellfish and guilt! Thanks for another great recipe!! ❤️
Hi! I just have a quick question is the serving size a 2/3 cup? or 1 and 2/3 cups? Thank you!
1 and 2/3rd cup.
This. Was. SO. GOOD!!! I am a teacher and my daughter and I had the day off due to a snow day. This hit the spot! It was hearty, creamy, rich, delicious, and SO cozy on this snowy day. Yet another hit! Thank you and keep them coming!
I’ve made this twice already and both time my family has loved it! Delicious and the perfect amount of everything. Love the bacon bits on top- so yummy.
My husband (hates cauliflower) loved it! You can’t detect the cauliflower at all and it’s super creamy. Thank you!
Can you leave the bacon out of it? I have everything to make it but the bacon. And I want to make it now! Also, what about 1 % milk?
I just used 1% milk and it tastes great. I’m not sure about the bacon though!
I don’t eat bacon, can I make this vegetarian?
Veg-friendly bacon by Morningstar tastes very good. You might need to sub in some oil or butter for sauteing.
This is a really great soup. Most creamy soups don’t taste good in the lighter, healthy version, but this one is hearty and delicious. I like a little heat in mine so I added hot sauce and red pepper flakes. YUM!
Another hit. So delicious and hearty. I made this on the stove, but after I realized that there were directions for making in the IP. Oh, well next time. I cannot believe it’s made with cauliflower. Yum! Thanks for all the fantastic, healthy, tasty and most of all easy recipes.
I just made this tonight and it was a hit!! It will now be included a go-to recipe.
Oh my goodness, this soup was delicious! I will make this again, so yummy!
Making this now – what should I serve with it?
I made it with grilled cheese sandwiches. I personally only had the soup. It is good on its own and the 1 2/3 cups serving is more than enough.
Could you make this in the crockpot? I may be the only person holding out on an Instapot 🙂
I have not tried!
Made this tonight and am a newbie to WW. If we use turkey bacon, fat free milk and 2% cheese im assuming the points will decrease. Any idea what the new value or what the servings per recipe are so I can calculate on my own?
Can this be made without cheese? Would I have to add anything else?
Sure, you can just leave it out.
Can this be made without cheese?
sure
It is amazing, I did add extra corn and a can of cream corn the second time I made it, and we liked it’s creamy flavor alittle more.
I made this tonight and it was delicious. Only thing I changed was using 2% milk because that is what I had on hand. Perfect for a cold night. It will great for the coming snow tomorrow too! It is very filling. My friend, who is rather picky, even commented, twice, how good it was. I may try adding extra potatoes next time.
How many Points
Plus?
Oh my gosh so good! Followed the recipe exactly!