Cheddar Corn Chowder

Cheddar Corn Chowder

Prep Time

20 minutes

Cook Time

20 minutes


10 people

This comforting corn chowder recipe is prepared in one pot for quick and easy dinner time prep. Delicious served with a simple green salad and warm crusty rolls.

Why try? This is the soup that draws a crowd in the Food Channel kitchens—it’s that good. We love to have a pot simmering on snowy days.

Foodie Byte: For New England crab and corn chowder; add flaked crab meat and a shake of Old Bay seasoning to prepared corn chowder and serve with oyster crackers. Or add diagonal-sliced smoked sausage and a splash of cayenne pepper sauce for bold and spicy Cajun-style corn chowder.

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  • 1/2 pound bacon, cut into pieces (6-8 per slice)
  • 1/4 cup regular olive oil
  • 6 cups yellow onions, finely chopped
  • 4 tablespoons butter
  • 1/2 cup all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1/2 tsp turmeric
  • 12 cups chicken stock
  • 6 cups diced potatoes (skins can stay on)
  • 10 cups corn (about 3 pounds of frozen corn)
  • 2 cups half-and-half
  • 1/2 pound white Cheddar cheese, grated


  • 1 In a large stockpot on medium-high heat, cook the bacon until it is crisp. Reserve it to use for topping the finished soup.
  • 2 Take the bacon drippings and add the olive oil and heat to medium. Add onions and butter and cook until onions are translucent
  • 3 Stir in flour, salt, pepper and turmeric and cook for several minutes.
  • 4 Add chicken stock and diced potatoes, bring to a boil, and simmer uncovered for about 15 minutes, or until the potatoes are tender.
  • 5 Add the corn, half-and-half and cheese; cook until cheese is melted.
  • 6 Garnish with bacon.



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