Cheesy Corn Chowder is a comforting recipe for chilly winter nights.
I’m one of those people who can eat soup regardless of the temperatures. The opposite is true as well, when we had snow a couple of weeks ago I ate ice cream. This Cheesy Corn Chowder is one soup recipe I will make year round.
This is comfort food at its cheesy best. Corn, onion, bell peppers, and garlic are sauteed and then simmered in chicken broth and half and half or whole milk before shredded Monterey and Pepper Jack cheeses are added.
This particular soup is meatless but I think some cubed ham added right before you stir in the cheese.
Cheesy Corn Chowder
15 minPrep Time
30 minCook Time
45 minTotal Time
- 2 Tablespoons butter
- 2 Tablespoons olive oil
- 1 medium onion, diced
- 3 bell peppers, diced. I used a green pepper as well as a mix of red, yellow, and orange mini peppers.
- 3 cloves garlic, minced
- 1/4 cup flour
- 1 pound frozen whole kernel corn
- 3 cups chicken broth
- 2 cups half and half or whole milk
- 4 ounces Monterey Jack cheese, shredded
- 4 ounces Pepper Jack cheese, shredded
- To taste salt
- To taste pepper
- Heat a large pot over medium heat. Add the butter and oil.
- Once the butter has melted add the onion, bell peppers, and garlic. Cook for 5 to 6 minutes or until softened.
- Sprinkle the vegetables with flour, stir well, and cook for two to three minutes.
- Pour in the chicken broth and stir well. Add in the corn, bring to a boil, reduce heat to a simmer.
- Stir in the half and half and simmer for 15 minutes or until the corn is tender and the mixture is heated through.
- Stir in the cheese a handful at a time, stirring well between additions, until melted.