3 Cheese Corn Chowder is full of all the comforts of home with plenty of vegetables, crisp bacon, and three types of creamy cheeses in one flavorful soup. This post is sponsored by Milk Means More and the United Dairy Industry of Michigan. All opinions are my own.
Fall weather is officially here! Bring on the SOUP!!!! Beyond the changing colors and apple cinnamon doughnuts of fall, I am all about eating All the Soups as the weather gets colder. I crave those hearty soups that are so thick and chunky that they could easily be eaten with a fork. The kind of soups that require a heel of no-knead crusty artisan bread to sop up the extra broth because you can’t bear to let even a drop go to waste.
Creamy, cheesy soups with the crackly-crunch of fresh bread warm from the oven…yeah. That’s the taste of fall right there!
I love making soups because they are so versatile. Soups are perfect “must go” vehicles to clean out the vegetable crisperwhile still ending up with something delicious. I can toss just about any vegetables in a soup and my family will still eat it. Provided that I also add copious amounts of cheese, that is. My men are so easy like that. They go from, “Vegetable soup? Gross!” to “Did you say cheesy chowder? With bread? I’ll have two bowls!” in mere seconds. Suffice it to say that they’re fickle, but predictable when it comes to soup.
As far as soups go, Bacon Slayer prefers a traditional corn chowder. I’ll be honest…I’ve never been a fan of corn chowder. Something about the corn in the soup makes it way too sweet for me–as if I were drinking liquid corn. It’s just weird, man. I like my soups to be hot, savory, and with plenty of texture so that I feel like I’m eating something worthwhile. Don’t even get me started on cold soups. That business is just all sorts of wrong. So, winning soups = hot, not sweet, savory, with good texture.
This 3 Cheese Corn Chowder is all of those things and more. 3 Cheese Corn Chowder is full of plenty of vegetables to keep you satisfied, crispy bacon for added crunch, and three types of creamy cheeses in blended into one hearty, flavorful soup. There are just enough savory elements from the vegetables and red pepper flakes to temper the sweetness of the corn in this 3 Cheese Corn Chowder. Couple that with the creamy goodness of three types of cheese to thicken the broth and marry the flavors into one delicious union, and we have a winner.
Bacon Slayer deemed it the perfect compromise between our soup-loving preferences. My boys ate their share and happily sopped up the broth with buttered slices of No Knead Herb Batter Bread. All of the chopping and shredding can be done ahead of time, so the soup comes together in minutes on a busy weeknight. The recipe for 3 Cheese Corn Chowder makes plenty to feed my family of six, leaving a little extra to spare for a “grown up” lunch the next day. A recipe doesn’t get any more winning than that!
This 3 Cheese Corn Chowder will warm you from the inside out!
Calories
Fat
Carbs
Protein
Kirsten Kubert
Serves 6 to 8 Servings
3 Cheese Corn Chowder is full of all the comforts of home with plenty of vegetables, crisp bacon, and three types of creamy cheeses in one flavorful soup.
30 minPrep Time
20 minCook Time
50 minTotal Time
Save RecipeIngredients
- 4 strips thick cut bacon, chopped
- 1 C. (1 small) chopped yellow onion
- 2 C. (2 medium) peeled and diced yellow potatoes
- 2 C. (2 small) sliced carrots
- 1 ½ C. (1 medium) diced sweet red pepper
- 1 clove garlic, peeled and minced
- 4 C. frozen corn, thawed
- 2 ½ C. (20 oz.) low sodium chicken broth
- 4 ½ C. 2% milk
- ½ C. all purpose flour
- ½ tsp. ground dry mustard
- ½ tsp. kosher salt
- ¼ tsp. black pepper
- ¼ tsp. red pepper flakes
- 1 C. freshly shredded sharp cheddar cheese
- 1 C. freshly shredded Monterrey Jack cheese
- 1 C. freshly shredded Parmesan cheese
Instructions
- Cook the bacon in a large Dutch oven set over medium-high heat until crisp. Transfer the crispy bacon to a paper towel lined plate with a slotted spoon. Drain all but a tablespoon or two of the bacon drippings from the pot.
- Reduce the heat to medium. Sauté the onion, potatoes, carrots, and sweet red pepper in the pot until the vegetables are just beginning to soften; about 5 minutes. Stir the minced garlic into the mix and cook for an additional 30 seconds. Pour the chicken broth into the pot.
- Whisk the flour, dry mustard, salt, pepper, and red pepper flakes into the milk until smooth. Pour the milk mixture into the pot, stirring to combine. Cook over medium heat, stirring frequently, until vegetables are tender and soup begins to thicken. Stir the corn into the soup and cook for a few additional minutes to heat through.
- Remove the soup from the heat. Stir the shredded cheese into the soup until fully melted and smooth. Serve immediately.
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