corn_and_cheese_chowderI 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

  • 1/2 stick butter
  • 8oz pancetta, chopped
    (I actually found the pre-chopped pancetta at the store and it was 50¢ less than the slices. If you cannot find pancetta you could use bacon.)
  • 1 medium white onion, finely chopped
  • 1 rib of celery, finely chopped
  • 1 medium carrot, 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)
  • 32 ounces of  frozen corn
    (Most of the frozen corn is 16oz bags so you need 2 of them)
  • 1/3 cup flour
  • 2 Knorr Chicken Homestyle Stock (these are the new little gel looking ones)
  • 6 cups warm water
  • 4 cups Half & Half
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 2 cup freshly grated Monterey Jack cheese
  • 2 cup freshly grated Pepper Jack cheese
  • 1/2 cup freshly grated Sharp Cheddar cheese
    (grating the cheese yourself takes a minute, but it will melt SO much better and taste better than pre-shredded cheese, I promise)
  • Freshly cracked black pepper – to taste


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 – 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.

Cheese and corn chowderCheese and corn chowderCheese and Corn Chowder