Cheddar corn chowder with Monterey Jack and bacon is a thick, creamy soup that tastes like comfort in a bowl. Sweet corn simmers with smoky bacon and onion, a quick blend gives the base a velvety body, and two melted cheeses plus a splash of cream finish it with rich, savory flavor.
This is an easy soup to make on a busy evening. It uses everyday ingredients, works with fresh or frozen corn, and cooks in about 40 minutes from start to finish. The immersion blender does the heavy work of thickening the soup, so there is no flour or roux to manage.
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Why This Works
Corn is naturally starchy and sweet, so blending part of it releases that starch and thickens the soup without any extra thickener. Nebraska Extension uses the same idea in its potato corn chowder, which purees some of the corn to give the soup body. Leaving some kernels whole keeps good texture in every spoonful.
Cooking the onion in the bacon drippings builds a smoky base, and simmering the corn in broth first lets its sweetness soften into the liquid. The cream and cheese go in last, over low heat, so the soup stays smooth rather than grainy.
Using both cheddar and Monterey Jack is a deliberate choice. Cheddar brings the sharp, tangy flavor, while Monterey Jack melts creamy and mild, so you get depth and a smooth texture together.
Ingredients
- 4 cups sweet corn kernels (fresh or frozen)
- 4 slices bacon, diced
- 1 small onion, chopped
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Salt and pepper, to taste
- Chopped chives, for garnish (optional)
How to Make Cheddar and Monterey Jack Corn Chowder
1. Cook the bacon
In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving the drippings in the pot.
2. Soften the onion
Add the chopped onion to the drippings and saute until softened and lightly golden.
3. Simmer the corn
Stir in the corn and chicken broth. Bring to a simmer and cook for about 10 minutes, until the corn is tender.
4. Blend
Use an immersion blender to puree the soup to your desired consistency. A few short pulses leave some whole kernels, while longer blending gives a smoother soup.
5. Add the cream and cheese
Lower the heat and stir in the heavy cream, then add the cheddar and Monterey Jack a handful at a time, stirring until melted and smooth. Do not let the soup boil once the cheese is in.
6. Season and serve
Season with salt and pepper to taste. Ladle into bowls and top with the crispy bacon and chives.
How to Serve
A rich chowder like this calls for something to dunk. A slice of sweet potato cornbread picks up the corn flavor, and a toasty grilled cheese sandwich turns a bowl of soup into a full dinner.
For a baked option, serve sourdough biscuits or whole wheat sourdough dinner rolls on the side, so everyone can soak up the last of the soup.
How to Store and Reheat
Refrigerate leftovers within 2 hours of cooking. Store the chowder in shallow, airtight containers so it cools quickly, and plan to eat it within 3 to 4 days.
Reheat on the stove over low to medium heat, stirring often, until it is steaming hot throughout and reaches 165 degrees F. Add a splash of broth or milk if it has thickened in the refrigerator, and avoid boiling so the cheese does not separate.
Tips and Variations
Do not boil the soup after the cheese goes in, and stir the cheese in gradually. Nebraska Extension notes in its Potato Corn Chowder recipe that soup should never sit at room temperature for more than two hours and should be reheated until steaming hot, at 165 degrees F.
Use low-sodium broth because bacon and cheese already bring plenty of salt. Taste at the end and add salt only if needed. If you want a thicker soup, blend a little longer or simmer a few extra minutes before adding the cream.
For variations, add diced potatoes with the corn for a heartier chowder, stir in diced green chiles for a gentle kick, or swap the Monterey Jack for pepper jack. A pinch of smoked paprika on top adds color and a smoky note.
FAQ
Can I use fresh corn instead of frozen?
Yes. Cut the kernels off the cob and use them the same way. Fresh corn in season is sweeter, while frozen corn is a convenient option the rest of the year.
Do I need an immersion blender?
It is the easiest tool, but you can also transfer a few cups of the soup to a regular blender. Blend carefully because hot liquid expands, then stir the puree back into the pot.
Can I make a dairy-free version?
You can use full-fat coconut milk in place of the cream and dairy-free cheese in place of the cheddar and Monterey Jack. The flavor and texture will change, but the soup will still be creamy.
Why is my chowder grainy?
Grainy cheese usually means the soup was too hot when the cheese went in. Lower the heat, add the cheese gradually, and stir until each handful melts before adding more.
Can I freeze corn chowder?
Soups with dairy and cheese can separate after freezing and thawing. For the best texture, eat it within a few days from the refrigerator, and reheat it gently with a splash of broth.
Cheddar and Monterey Jack Corn Chowder with Bacon
Ingredients
Main Ingredients
- 4 cup sweet corn kernels fresh or frozen
- 4 slices bacon diced
- 1 small onion chopped
- 2 cup low-sodium chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- salt and pepper to taste
- chopped chives optional, for garnish
Instructions
Cooking
- In a large pot, cook the bacon over medium heat until crispy. Remove it and set aside, leaving the drippings in the pot.
- Add the onion to the drippings and saute until softened.
- Stir in the corn and chicken broth, bring to a simmer and cook for about 10 minutes.
- Use an immersion blender to puree the soup to your desired consistency.
- Lower the heat and stir in the cream, then add both cheeses a handful at a time until melted and smooth. Do not let it boil.
- Season with salt and pepper and serve topped with the bacon and chives.
