Cheddar-Topped Corn Chowder

Cheddar-Topped Corn Chowder
Servings: 8 Prep 20 mins Cook 30 mins


  • 6 slices bacon
  • 2 leeks, cleaned and chopped (both white and light green parts)
  • 3 carrots, peeled and diced
  • 2 medium-size boiling potatoes (about 1 pound), peeled and diced
  • 1 small sweet red pepper, cored, seeded and diced
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1 quart milk
  • 6 ears corn, kernels removed, cobs reserved (4 cups kernels)
  • 2 cups half-and-half
  • 2 ounces cheddar cheese, shaved into thin pieces

Make It

1. In large pot, cook bacon over medium-high heat until crispy, about 6 minutes. Remove bacon to paper toweling to drain. Reduce heat to medium-low.

2. Add leeks to drippings in pot; cook 3 minutes. Add carrot, potato, red pepper, 1/2 teaspoon salt, the pepper and thyme; cook 4 minutes. Add milk and reserved corn cobs. Increase heat to medium; partially cover pot. Bring to simmering; uncover pot and simmer 10 minutes.

3. Remove cobs and discard. Stir in kernels, half-and-half and remaining 1 teaspoon salt; simmer 5 minutes. Transfer 2 cups soup mixture to blender. Puree until smooth. Stir puree into pot. Crumble 3 slices cooked bacon into soup. Heat through.

4. Ladle into bowls. Top with cheese. Crumble remaining 3 slices bacon; sprinkle over bowls.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 403, Fat, total (g): 21, chol. (mg): 66, sat. fat (g): 11, carb. (g): 39, fiber (g): 5, pro. (g): 16, sodium (mg): 817, Percent Daily Values are based on a 2,000 calorie diet.