Go Back
+ servings
Two bowls of corn chowder.
Print Recipe
No ratings yet

Cheddar Corn Chowder

This cheddar corn chowder is hearty, creamy, and packed full of flavor. It's made with corn, potatoes, lots of cheese, and crispy bacon. It's a perfect soup to enjoy all year long.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings: 6
Calories: 411kcal


  • 4 oz bacon
  • 1 yellow onion (diced)
  • 2 TBS butter
  • 1/4 cup all purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp turmeric
  • 6 cups chicken stock
  • 1 pound potatoes (peeled and diced)
  • 1.5 pounds corn
  • 1 cup half and half
  • 4 oz grated cheddar cheese


  • Add the bacon to a large stockpot and cook it over medium high heat until the bacon is crisp. Remove the bacon and set it on some paper towels to soak up some of the grease.
  • Reduce the heat to medium and add in the onions and butter, and cook them in the bacon fat for about 5-8 minutes, or until the onion is soft and translucent.
  • Stir in the flour, salt, pepper, and turmeric, and cook for about 1-2 minutes until they are fully mixed into the butter.
  • Add in the chicken stock and potatoes, and bring the mixture to a boil. 
  • Lower the temperature slightly and let it simmer for about 15 minutes, until the potatoes are tender.
  • Stir the corn into the soup.
  • Add in the half and half and shredded cheese and stir them into the soup. Continue to cook for about 4 to 5 minutes, until the cheese is fully melted.
  • Season to taste with more salt and pepper, if needed.
  • Serve bowls of soup with the crunchy bacon bits on top.


Calories: 411kcal | Carbohydrates: 46g | Protein: 19g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 1197mg | Potassium: 966mg | Fiber: 5g | Sugar: 8g | Vitamin A: 757IU | Vitamin C: 23mg | Calcium: 209mg | Iron: 2mg