The Pioneer Woman Tasty Kitchen
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Corn & Cheese Chowder

5.00 Mitt(s) 20 Rating(s)20 votes, average: 5.00 out of 520 votes, average: 5.00 out of 520 votes, average: 5.00 out of 520 votes, average: 5.00 out of 520 votes, average: 5.00 out of 5

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Level: Easy

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Description

Cheesy, creamy corn chowder in crusty bread bowls. Perfect for trick-or-treaters.

Ingredients

  • 4 Tablespoons 1/2 Stick Butter
  • 1 whole Onion, Chopped
  • 3 slices Bacon, Cut Into Pieces
  • 3 whole Bell Peppers, Finely Diced (red, Yellow, Orange)
  • 5 ears Corn, Kernels Sliced Off
  • ¼ cups All-purpose Flour
  • 3 cups Chicken Stock Or Broth
  • 2 cups Half-and-half
  • 1 cup (heaping) Grated Monterey Jack
  • 1 cup (heaping) Pepper Jack
  • ⅓ cups Sliced Green Onions
  • Bread Bowls

Preparation

In a large pot, melt butter over medium-high heat. Cook onions for a couple of minutes. Add bacon and cook for another minute or so, then add diced bell peppers and cook for a couple of minutes. Finally, add corn and cook for a minute.

Sprinkle flour evenly over the top and stir to combine. Pour in broth and stir well. Allow this to thicken for 3 or 4 minutes, then reduce heat to low. Stir in half-and-half, then cover and allow to simmer/thicken for 15 minutes or so.

Stir in cheeses and green onions. When cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed.

Ladle into hollowed out boules and serve immediately.

One Comment

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shrekford on 4.13.2013

I’ve written a review for this, but wanted to comment about a vegan version I made for some friends: I used olive oil vs. butter, vegetable broth and omitted the bacon. I used almond milk in place of the half and half and used vegan cheese. Still a great soup and so easily adaptable to your own tastes.

20 Reviews

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hollisbella on 9.4.2014

This is soooo good. I added potatoes to it, to die for. Will definitely make a lot this winter. Thanks for posting.

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Beth Midula on 2.24.2014

This soup is easy to make and is full of flavor. The Pepper Jack Cheese gave the soup the right amount of spiciness. I shared the soup with my dad and he said “that recipe is a keeper.” I also shared the soup with a church friend and two neighbors right after the 2 feet of snow we got and they loved it as well.

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Linda Lou on 2.15.2014

Delicious! And loaded with veggies.

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schuke8 on 9.24.2013

Loved this soup in a sour dough bowl! Next time I’m adding even more bacon…but that’s just me :)

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Teresa on 12.9.2012

Loved it! Substituted all sorts of things – carrots for peppers, frozen corn for fresh, mozzerella cheese for monterey jack – and it was still fantastic!

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