This thick and cheesy chowder with potatoes, corn, cauliflower, and bacon is perfect for cold and cozy winter nights.
Yield: 6 servings
4.77 from 72 votes

Cheddar Corn Chowder with Bacon

Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Course: Dinner, Soup
Cuisine: American
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

Instructions

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

Serving: 12/3 cup, Calories: 309kcal, Carbohydrates: 42g, Protein: 15g, Fat: 11g, Saturated Fat: 5.5g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 27mg, Sodium: 638mg, Potassium: 0mg, Fiber: 5.5g, Sugar: 10g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0%
Freestyle Points: 7