Corn and Cheese Chowder II

I shared the recipe for Corn & Cheese Chowder back in February. Today I made it again for dinner. I would love to make it more often, but the cream and cheese does not make it the healthiest of soups regardless of how deliciously warm and comforting it is.

I change up recipes often and today was no different. I made a double batch of the chowder this time and a few other tweaks so here is the updated recipe. It was even better than the last time I made it. This one was creamier, a tiny bit – in a very good way – spicier, and very satisfying!

Corn & Cheese Chowder Version II

Corn and Cheese Chowder II

Meal type Soup
Misc Pre-preparable
Website Robyns.World

Ingredients

  • 1/2 stick butter
  • 8oz pancetta, chopped (I actually found the pre-chopped pancetta at the store and it was 50ยข less than the slices. If you cannot find pancetta you could use bacon.)
  • 1 Medium white onion, finely chopped
  • 1 Medium celery stalk, finely chopped
  • 1 Medium carrot, peeled and finely chopped
  • 8oz bag of VineSweet Mini Peppers, finely chopped (This is an assortment of small red, yellow, and orange peppers. If you can find them regular red, yellow, and orange bell peppers would be okay also, but these are a tad bit sweeter and a very good flavor)
  • 32oz frozen corn
  • 1/3 cup flour
  • 2 cubes Knorr Chicken Homestyle Stock (If you can't find these, you can use chicken bullion cubes or powder or chicken base)
  • 6 cups warm water
  • 4 cups half & half
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 2 cups grated Monterrey Jack cheese
  • 2 cups grated pepper jack cheese
  • 1/2 cup grated sharp cheddar cheese
  • freshly cracked black pepper, to taste

Directions

Melt butter in large soup pot. Add pancetta and cook for about 2 minutes. Add onions, celery, and carrot and cook for 4 minutes, until soft. Now add the chopped peppers and corn and cook another 7-8 minutes, stirring occasionally. Sprinkle flour into the pot and stir in, let cook for 1 minute. Now throw in your 2 Knorr Stock packets and all the water โ€“ I do not premix it, it works fine just throwing it in the pot. Bring this to a boil for a minute or so to thicken a bit and then reduce heat to medium low. Now add the half & half, garlic, and salt and simmer for about 10 minutes, stirring occasionally. Use an immersion (or stick blender) and pulse it in the pot with the soup just a few quick times. This is just going to thicken the soup up a bit more and give it more body. If you do not have an immersion blender you could carefully ladle about 1/3 of the soup into a food processor or blender and pulse a few times and then pour back into pot. Simmer for 15 minutes, stirring occasionally. Now add the cheese, but reserve a bit of each to top the soup with as you serve it. If you stir in a figure-8 pattern the cheese melts really well. Once your cheese is stirred in and melted add a few turns of freshly cracked black pepper and stir in. Now serve and add a sprinkle of the reserved cheese to each bowl.

Corn and Cheese Chowder

Corn and Cheese Chowder

Corn and Cheese Chowder