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) 
  1. Warm the olive oil and butter over medium heat in a large soup pot or dutch oven.
  2. 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.
  3. 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
  4. If you’re prepping ahead, stop here and chill.  Warm it again before proceeding to the next step.
  5. 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.
  6. Add shredded cheese, lower heat, and stir often until cheese melts.
  7. Serve the chowder with some crusty bread or crackers.



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