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Cheddar Corn Chowder with Bacon
This thick and cheesy chowder with potatoes, corn, cauliflower, and bacon is perfect for cold and cozy winter nights.
Ingredients
- 6 strips center-cut bacon (chopped)
- 2 small yellow onions (chopped)
- 2 large garlic cloves (minced)
- 2 tablespoons all-purpose (or gluten free flour)
- ¼ teaspoon turmeric
- 1 teaspoon fresh thyme leaves
- 1 ½ teaspoons kosher salt
- Freshly ground black pepper
- 3 ½ cups low sodium chicken broth
- 2 small Yukon gold potatoes (diced)
- 1 12-ounce wedge cauliflower, stem intact
- 1 pound frozen corn kernels
- 1 cup whole milk
- 4 ounces shredded white sharp cheddar cheese
Instructions
Stove top directions
- Place bacon in a large Dutch oven or heavy pot and sauté over medium heat, until cooked and crispy. Remove bacon with a slotted spoon and place on a paper towel lined plate. Set aside.
- With the pot still over medium heat, add the onions and garlic and sauté until the onions are soft and translucent, about 5 minutes. Sprinkle the flour over the onions, add turmeric, thyme, salt and pepper, to taste, and cook for an additional minute, stirring constantly.
- Add the broth, potatoes and cauliflower and stir with a wooden spoon, scraping the bottom of the pot (this releases the caramelized bits on the bottom). Bring the pot to a boil then decrease to simmer, cover and cook 20 minutes.
- Meanwhile, heat 4 ounces (about 2/3 cup) of the corn with a splash of water in a small microwave safe-dish until just defrosted, about 1 minute.
- Remove the lid from pot and transfer the cauliflower, 1 cup of the soup and warmed corn to a blender and blend until smooth. Transfer puree back to the pot.
- Add the remainder of the frozen corn, the milk and cheese. Mix then simmer for 3 minutes or until the cheese is melted and soup is heated through. Taste and adjust salt, if necessary. Serve topped with reserved bacon pieces.
Instant Pot directions
- Press the sauté button on an electric pressure cooker. Add the bacon and sauté until cooked and crispy. Remove bacon with a slotted spoon and place on a paper towel lined plate. Set aside.
- In the pressure cooker (still on sauté), add the onions and garlic and sauté until the onions are soft and translucent, about 5 minutes. Sprinkle the flour over the onions, add turmeric, thyme, salt and pepper, to taste, and cook for an additional minute, stirring constantly.
- Add the broth, potatoes and cauliflower and stir with a wooden spoon, scraping the bottom of the pot (this releases the caramelized bits on the bottom).
- Seal and cook on high pressure for 10 minutes. Quick release, then open when the pressure subsides.
- Meanwhile, heat the corn with 2 tablespoons of water in microwave safe-dish until just heated through, about 3 minutes.
- Transfer the cauliflower, 1 cup of the soup and 2/3 cup warmed corn to a blender and blend until smooth. Transfer puree back to the pot and stir well.
- Add the remainder of corn, milk and cheese. Mix then cover for 3 minutes or until the cheese is melted and soup is heated through. Taste and adjust salt, if necessary. Serve topped with reserved bacon pieces.
Video
Nutrition
Serving: 12/3 cup, Calories: 309kcal, Carbohydrates: 42g, Protein: 15g, Fat: 11g, Saturated Fat: 5.5g, Cholesterol: 27mg, Sodium: 638mg, Fiber: 5.5g, Sugar: 10g
- WW Points: 8