Recipes - Corn & Cheese Chowder
Jeanne Neumann Glasford, Jeanne Eats World
Corn & Cheese Chowder
Makes about 12 cups of soup
- 2 TB olive oil
- 2 TB butter
- 1 large yellow onion, diced
- 2 – 3 cloves garlic, minced
- 2 red bell peppers, diced (must use red. We’re in Nebraska. I suppose if you’re a Spartan you can use green.)
- 1 lb. boneless, skinless chicken breast, cut into bite-sized pieces
- Salt & pepper
- 3 lb. potatoes (I used Yukon Gold), peeled and cubed
- 2 C corn kernels (if you make this when corn is in season, I would grill it first and then cut from the cobs. Probably about 6 to 8 ears. I used frozen for this dish, because there is no sweet corn worth buying late in football season.)
- 1 TB smoked paprika
- 6 C chicken broth or stock
- 0.5 C flour
- 1.5 C milk
- 1 C shredded Jarlsberg® (or more to taste)
- Warm the olive oil and butter over medium heat in a large soup pot or dutch oven.
- Add onion, red pepper, and garlic and salt and pepper well. Cook, stirring occasionally, until softened – about 10 minutes. Add chicken and cook about five minutes, stirring occasionally.
- Add potatoes, corn, paprika, and stock. I like to use six cups of stock because I like the soup to be fairly thin – if you want a thicker soup, reduce the amount of stock. Cover and bring to a boil – cook about 20 minutes or until potatoes are tender
- If you’re prepping ahead, stop here and chill. Warm it again before proceeding to the next step.
- Mix milk and flour well (I like to put it in a sealed container and shake the crap out of it. You can use a baggie as well. Or just, you know, a bowl and a whisk.) and add to the chowder. Keep the heat no higher than medium so it doesn’t boil and break the milk. Simmer 15 to 20 minutes or until thickened a bit.
- Add shredded cheese, lower heat, and stir often until cheese melts.
- Serve the chowder with some crusty bread or crackers.