Description
Pioneer Woman Corn and Cheese Chowder is a thick, creamy soup made with sweet corn, melted cheese, and other vegetables like potatoes, onions, and peppers. The soup is rich and comforting, combining the sweetness of the corn with the creaminess of the cheese for a well-balanced, flavorful chowder. It’s perfect for a cozy night in or a special meal with family.
Ingredients
Scale
- 4 tbsp unsalted butter
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 4 cups fresh or frozen corn kernels
- 3 medium potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese (or Monterey Jack)
Instructions
- Sauté the vegetables: In a large pot, melt the butter over medium heat. Add the chopped onions, red bell pepper, and green bell pepper. Cook for 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Add the potatoes and corn: Stir in the diced potatoes and corn kernels, cooking for a few minutes until everything is combined and the vegetables are slightly tender.
- Pour in the broth: Add the chicken or vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the potatoes are tender.
- Blend partially (optional): If you prefer a smoother texture, use an immersion blender to blend some of the soup, leaving some chunks for texture. If you like it chunkier, skip this step.
- Stir in the cream and cheese: Add the heavy cream to the pot and stir well. Slowly add the shredded cheddar cheese, stirring continuously until the cheese is melted and the soup is creamy.
- Season: Add the ground cumin (if using) and season with salt and pepper to taste. Let the soup simmer for a few more minutes to blend the flavors.
- Serve: Ladle the chowder into bowls and garnish with fresh chives or parsley if desired. Serve hot.