Cheddar Corn Chowder
A Kitchen Muse: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
An easy to make summer soup that celebrates summer's bounty!
  • 8 ounces bacon, chopped
  • 1 tbs. olive oil
  • 2 chopped yellow onions
  • 2 cloves garlic, minced
  • 1 tbs. unsalted butter
  • ⅓ cup flour
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon ground turmeric
  • 4 sprigs of fresh thyme, chopped
  • 1 tsp. cumin
  • 1 tbs. chili powder
  • 6 cups chicken stock
  • 3 cups medium diced red potatoes with skin on
  • corn kernels from 6 ears fresh corn
  • 1 red pepper, chopped
  • 1 small can chopped green chiles
  • 1 cups half-and-half
  • ¼ pound sharp white cheddar cheese, grated
  1. In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes.
  2. Remove the bacon with a slotted spoon and set aside.
  3. Remove the bulk of the bacon fat from pot, leaving enough to saute onions and garlic.
  4. Reduce the heat to medium, add the onions, garlic and butter to the fat, and cook for 10 minutes, until the onions are translucent.
  5. Add red peppers half way through sauteing.
  6. Stir in the flour, salt, pepper, turmeric, cumin and chili powder and cook for 3 minutes.
  7. Cut the kernels off the corn cobs and microwave for 3 minutes in microwave.
  8. Add the chicken stock, corn, potatoes, green chiles and thyme, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender.
  9. Add the half-and-half and cheddar.
  10. Cook for 5 more minutes, until the cheese is melted.
  11. Season, to taste, with salt and pepper.
  12. Serve hot with a garnish of bacon.
Recipe by A Muse in My Kitchen at