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Cheddar, Corn, and Potato Chowder – Supper for a Steal

We actually had a cold snap in Florida this week. I went to my husbands soccer game thinking it would be enjoyable since it was a little chilly and I ended up being so cold I was miserable, but I don’t want to sound like I’m complaining about that little bit of cold we had because I am not! It was nice to have for a few days and now it’s back in the 70’s and 80’s, typical Florida winter.

After defrosting with my seat warmers, I knew those things would come in handy, it was still nice to come home to a hot bowl of soup.

Cheddar Corn Chowder - Supper for a Steal

I scaled down Ina’s original recipe and it still makes a lot! Be prepared to invite the whole team over for dinner or end up with a freezer full of soup. It freezes and reheats nicely, I actually prefer soup after it has sat for a day or two. I think it tastes better the next day.

Cheddar Corn Chowder

Cheddar, Corn, and Potato Chowder
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 6-8
  • 4 slices bacon, chopped
  • 2 tablespoons olive oil
  • 2 large yellow onions, chopped
  • 2 tablespoons butter
  • ¼ cup flour
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 6 cups chicken stock
  • 1 pound potatoes, diced
  • 1 ½ lbs frozen corn
  • 1 cup half and half
  • ¼ lb cheddar cheese
  1. In a large stockpot over medium high heat cook the bacon in the olive oil until crisp. Remove back with slotted spoon and set aside.
  2. Reduce heat to medium and add the onions and butter to the bacon grease. Cook for about 10 minutes until the onions are translucent.
  3. Stir in flour, salt, and pepper and cook for 3 minutes until mixture is golden.
  4. Slowly incorporate chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, use a fork to check if potatoes are tender.
  5. Add corn, half and half and cheddar. Stir well and cook for an additional 5 minutes .
  6. Season to taste with salt and pepper, garnish with bacon to serve.

Adapted from Ina Garten via Food Network 

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