Cheddar Corn Chowder with Bacon Soup

Indulge in the ultimate comfort food with this hearty Cheddar Corn Chowder with Bacon Soup. Bursting with flavor, this creamy chowder combines tender russet potatoes, sweet corn kernels, and shredded sharp cheddar cheese to create a velvety, satisfying base. Crispy bacon adds a smoky crunch, while aromatics like garlic, onion, and celery build layers of rich, savory depth. Finished with a splash of heavy cream for luxurious texture, this easy one-pot recipe comes together in just 50 minutes, making it perfect for busy weeknights or cozy weekends. Serve this warm, cheese-packed dish with crusty bread for a complete, mouthwatering meal that will have everyone coming back for seconds.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 6 slices Bacon
• 2 tablespoons Unsalted butter
• 1 medium Yellow onion, diced
• 1 medium Carrot, diced
• 1 medium Celery stalk, diced
• 3 cloves Garlic, minced
• 0.25 cup All-purpose flour
• 4 cups Chicken or vegetable broth
• 2 medium Russet potatoes, peeled and diced
• 3 cups Frozen or fresh corn kernels
• 1 cup Heavy cream
• 1.5 cups Sharp cheddar cheese, shredded
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped (optional)

Directions

Step 1

In a large pot or Dutch oven, cook the bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave 2 tablespoons of bacon grease in the pot, discarding any excess.

Step 2

Add the butter to the bacon grease and melt over medium heat. Stir in the diced onion, carrot, and celery. Cook for 5 minutes until the vegetables are softened. Add the minced garlic and cook for 1 more minute until fragrant.

Step 3

Sprinkle the flour over the vegetables and stir well to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.

Step 4

Gradually pour in the chicken or vegetable broth while stirring to prevent lumps. Bring the mixture to a gentle simmer.

Step 5

Add the diced potatoes and corn kernels to the pot. Simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.

Step 6

Stir in the heavy cream and shredded cheddar cheese. Mix well until the cheese has completely melted and the soup is creamy. Be careful not to let the soup boil to prevent the cream from curdling.

Step 7

Season with salt and black pepper to taste.

Step 8

Ladle the chowder into bowls and top with the crispy bacon pieces. Garnish with fresh parsley if desired. Serve hot and enjoy!

Nutrition Facts

Serving size	(2903.2g)

Amount per serving	% Daily Value*
Calories	3046.1

Total Fat 185.1g	0%
Saturated Fat 105.6g	0%
Polyunsaturated Fat 2.9g
Cholesterol 529.5mg	0%
Sodium 8037.8mg	0%
Total Carbohydrate 258.4g	0%
Dietary Fiber 29.9g	0%
Total Sugars 52.8g
Protein 100.4g	0%

Vitamin D 43.7IU	0%
Calcium 1461.1mg	0%
Iron 11.6mg	0%
Potassium 5090.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.7%

Protein: 13.0%

Carbs: 33.3%