Rich broth made with cream and a crumbled Dill NY cheddar cheese, full of potatoes, sweet corn, red bell pepper and bacon. This Cheesy Potato Corn Chowder is one of the most comforting soups I have ever had the pleasure of eating.
Creamy and satisfying Cheesy Potato Corn Chowder – it’s everything you can imagine a soup with that name would be. It’s like comfort in a bowl, made with fresh, wholesome ingredients. Warm up with a bowl, you can thank me later.
The leftovers are coming, right? If you are like me, the big holidays’ meals are one of your favorite meals of the whole year and the only thing that is better than the first round, are the leftovers! A nice turkey or ham sandwich just hits the spot, doesn’t it? But take that sandwich to the next level and pair it with a piping hot bowl of corn chowder, and watch the smiles grow around the table.
This recipe is sponsored by Jisa Farmstead Cheese but my opinions and love of their Nebraskamade cheese are all my own.
Cheesy Potato Corn Chowder
If you have known me for even a short time, two things aren’t much of a secret. One is my love for soup and the other is my love of my home state of Nebraska. I am a Nebraska girl though and through. I think that this potato corn chowder recipe encompasses two of those loves of mine.
If you have ever driven through my great state, you probably noticed two things – farms and corn. Heck, even our university mascot is the “cornhuskers!” When I sat down to decide on a recipe for my friends at Jisa Farmstead Cheese, I knew that I wanted to do a soup – and better yet, a corn soup!
Jisa Farmstead Cheese Nuggets
We are big fans of cheese in our house. In fact, I don’t think I have ever met a flavor of cheese I didn’t love? Every Sunday when we have our big family meal, there is a cheese plate for happy hour. One of the favorites is always the “cheese curds,” or in the case of Jisa’s Cheese, the nuggets!
The cheese used for the “base” of the nuggets is a smooth NY Cheddar. Then comes the fun part – the flavors! Choose from Buffalo Wing, Dill, Garlic, Ranch, Smokin’ Joe’s, and their Award Winning Flavors; NY Cheddar and California Garlic Pepper.
Jisa Farmstead Cheese
Jisa Farmstead Cheese Mission is to provide consumers with a full flavor, whole milk farmstead style cheese. They use natural resources to feed people, create jobs and care for their land.
Dave Jisa operates the dairy farm in Brainard, Nebraska that was started by his father, Lad, in 1946. Back then his father had only a few Holsteins, now the farm milks over 300.
The idea to build a cheese factory was born when milk prices dropped and small dairies across the Midwest were struggling to stay afloat. So Dave, working with the University of Nebraska, learned how to make cheese.
From Seed to Cheese
The Jisa family controls the inputs and quality of the cheese products they proudly serve to their consumer customers from the beginning.
Jisa Farms grows the corn, soybean, and alfalfa that is used to feed their dairy herd. They raise their own baby calves to become the milk producers on their farm. The cows are milked 3 times a day, 7 days a week, to provide milk that is made into cheese at their cheese plant that is located only one mile from their dairy farm.
How Jisa Farmstead Cheese is Made
Jisa, pronounced Yee-Shaw, Cheese is proudly made in Nebraska, from Jisa Dairy Farms own pasteurized whole milk. Their milk comes from cows that are not treated with rBST. They uphold the highest standards for their cheesemaking, taking care to have the cleanest and sanitized environment.
How it’s Made:
- Step One: The cows eat the feed that is grown on the farm.
- Step Two: The cows are milked and the milk is hauled from the dairy farm one mile to the cheese plant.
- Step Three: The heated milk is cooled through a series of pipes and sent to one of the large 10,000 – 20,000-pound cheese vats, where cultures and enzymes are added.
- Step Four: After thickening, the whey is then drained and separated from the curd, and seasonings are added.
- Step Five: The curd is then placed in hoops, and pressed to squeeze out more whey.
- Step Six: The cheese is then cut and packaged.
- Step Seven: After everything is finished, the curd is vacuum-packed and cooled to 36 degrees for storage and shipment.
- Step Eight: The extracted whey from the cheese-making process is bottle-fed to the next generation of dairy cows for extra nutrition.
Jisa Farmstead cheese uses only top-quality wholesome ingredients, their cheese is an all-natural product. Through a specialized feeding program, developed at Jisa Dairy, Jisa’s milk and cheese carry an elevated level of Omega 3. Omega 3 is a key element in eating a healthy diet.
Handcrafted Dill Nuggets
For today’s recipe, I used the Dill Nuggets. Dill is such a fantastic flavor to add to cooking, isn’t it? It elevated the flavor of this potato, corn, cheese chowder to a whole new level.
I added the nuggets to my food processor and pulsed them just a little bit. That way, when I stirred them into the soup before serving it, they melted and incorporated quicker. Plus, with what I saved back, it made a nice garnish to the top of the bowl.
Ingredients in Cheesy Potato Corn Chowder
As wholesome as the cheese inside, these simple ingredients might be in your kitchen right now.
- baby gold potatoes, quartered – you can use larger potatoes if you have those on hand
- butter – I used salted, you can use unsalted and adjust the salt by adding it to taste later
- red bell pepper – the sweet red bell pepper added flavor and color to our chowder
- bacon – I like thick-cut bacon cooked until crispy and then crumbled
- onion – use what you like, I prefer yellow
- chicken stock, or substitute vegetable stock if you prefer
- sweet corn – I was lucky to have fresh that my mother-in-law froze after harvest last year, you can use store purchased frozen or cut it off the cob, your choice.
- heavy cream
- Jisa Farmstead Cheese Dill Nuggets, chopped finely
- Salt & Pepper to taste
- fresh dill for garnish, if desired
Find the exact measurements in the printable recipe card at the bottom of this post.
How to Make Corn Chowder with Potatoes and Cheese
In a large Dutch oven cook bacon until crispy. Remove it from the pan and place it on a paper towel to drain. When it’s cool, crumble into bits.
Place the butter and the onion in the bacon grease and saute for about 5 minutes.
Add in the quartered potatoes, diced red pepper, and chicken stock.
Bring to a boil and reduce the heat a bit. Cover the pot with a lid and simmer for about 10 minutes, or until the vegetables are tender.
Stir in sweet corn and simmer for 5 minutes. Stir in cream, dill cheese, and bacon.
Serve hot. Feel free to top with more cheese, bacon, and fresh dill if desired.
Love it? Pin It!
This recipe cheesy corn chowder recipe is a must-try! Don’t forget where you found it – pin it to your favorite Pinterest recipe board before you go!
Thick, rich and hearty. This Cheesy Potato Corn Chowder is sure to be a fast family favorite.
If you love soup as I do, here are some more comforting cream-based soup recipes that you can take a peek at while you’re here.
- Instant Pot New England Clam Chowder
- Creamy Tomato Seafood Bisque
- Homemade Cream of Mushroom Soup
- Cabbage & Blue Cheese Soup
- Instant Pot Cream of Celery Soup
- Potato, Green Bean & Bacon Soup
Did you catch last month’s Jisa Farmstead Cheese recipe? Using their Tomato Basil Cheese, I made this epic Italian Cheese Bomb appetizer!
WHERE CAN I BUY JISA FARMSTEAD CHEESE?
If you are here in Nebraska, you’ll probably find Jisa Cheese at your local market, or HyVee Supermarket. But if you can’t just run down the street to grab some, you can purchase it right on the Jisa Farmstead Cheese website, at Buy Nebraska and also on Amazon.
Don’t forget to follow Jisa Farmstead Cheese on Facebook, for recipes, product updates and specials!
Stay tuned for my next recipe for Jisa Cheese, coming in December.
Let’s make a batch of Cheesy Potato Corn Chowder!
- 2 cups baby gold potatoes, quartered
- 2 Tablespoons butter
- 1 red bell pepper, diced (about 3/4 cup)
- 1/2 cup bacon (about 4 pieces of bacon) crumbled, make extra if you want it for a topping
- 1 cup onion, chopped
- 1 (32 ounce) container of chicken stock, or substitute vegetable stock if you like
- 2 1/2 cups sweet corn
- 1 pint heavy cream
- 1 (8 ounce) package of Jisa Farmestead Cheese Dill Nuggets, chopped finely
- Salt & Pepper to taste
- fresh dill for garnish, if desired
- In a large Dutch oven cook bacon until crispy. Remove it from the pan and place it on a paper towel to drain. When it's cool, crumble into bits.
- Place the butter and the onion in the bacon grease and saute for about 5 minutes.
- Add in the quartered potatoes, diced red pepper and chicken stock. Bring to a boil and reduce the heat a bit. Cover the pot with a lid and simmer for about 10 minutes, or until the vegetables are tender.
- Stir in sweet corn and simmer for 5 minutes.
- Stir in cream, dill cheese and bacon.
- Serve hot. Feel free to top with more cheese, bacon and fresh dill if desired.
Store leftovers in the refrigerator in an airtight container for up to 5 days.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 361Total Fat: 27gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 81mgSodium: 243mgCarbohydrates: 26gFiber: 3gSugar: 7gProtein: 7g
Please note that nutrition is not guaranteed accurate.