Cheesy Corn Chowder Recipe
Gluten Free Recipe
This Cheesy Corn Chowder is much tastier than cream of potato soup, and the cheese added to this soup makes it an instant hit with the family. If you like spicy foods, add 1/8 teaspoon cayennepepper to this chowder for extra pizzazz.
4 strips bacon
1 tablespoon olive oil
1/2 cup minced onions
1/4 cup green pepper, minced
1 clove garlic, minced
10 ounce box frozen corn, thawed
2-1/2 cups chicken broth
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1-1/2 cups half and half
1 tablespoon cornstarch
1/4 cup shredded sharp Cheddar cheese
In a large saucepan, fry the bacon crisp. Drain the fat from the bacon on paper toweling.
Add the oil, onion, green pepper, and garlic to the bacon drippings in the pan. Saute the vegetables slowly for 5 minutes, until they are soft but not browned.
Add the corn, broth, salt, pepper, oregano, and thyme. Bring the mixture to a boil, and then reduce the heat. Cover and simmer for 2 minutes.
In a medium bowl, whisk together the half and half and cornstarch. Stir it into the corn mixture. Cook the soup over low heat, stirring constantly, until the mixture thickens slightly (about 6 minutes). Do not allow the mixture to boil.
Crumble the bacon, and then stir in the bacon pieces and cheese until the cheese is completely melted.
Yield: 4 servings
Calories 305; Fat 20g; Saturated fat: 10g; Cholesterol: 50mg; Sodium: 1,211mg; Carbohydrates 24g; Fiber 2g
Protein 11g; Sugar: 1g
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