Cheesy Potato Corn Chowder
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.
Servings: 8
Calories: 361kcal
Equipment
Ingredients
- 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
Instructions
- 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.
Notes
Store leftovers in the refrigerator in an airtight container for up to 5 days.
Nutrition
Serving: 1g | Calories: 361kcal | Carbohydrates: 26g | Protein: 7g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 243mg | Fiber: 3g | Sugar: 7g