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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 sticks - butter
  • 1 - whole onion, chopped
  • 1/2 cups - bacon bits
  • 3 - bell peppers (red, yellow, orange), finely diced
  • 2 cans - Mexi-corn or plain corn
  • 1/4 cups - flour
  • 3 cups - chicken stock or broth
  • 2 cups - evaporated milk
  • 2 cups - monterey jack, pepper jack, or cheddar cheese, grated
  • - salt and pepper
  • Directions:

    In a large saucepan, melt the butter over medium-high heat. Add onions and cook for a couple of minutes. Add bell peppers and cook for a couple of minutes. Finally, add corn and bacon bits and cook for a minute 'til heated through.
    Sprinkle flour evenly over the top and stir to combine. Pour in chicken stock and stir well. Allow to thicken for 3-4 minutes, then reduce heat to low. Stir in evaporated milk and then cover and allow to simmer and thicken for 15 minutes or so, stirring occasionally.
    Stir in the cheese. When cheese is melted and soup is hot, check seasonings. Add salt and pepper as needed.

    Brief Description

    A smooth and creamy slightly cheesy corn chowder.

    Main Ingredient:


    Category:  Soups

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 30 min


    Adapted from Ree Drummond, Pioneer Woman

    Posted By:


    Posted On:

    September 15, 2012

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