Cheddar and Monterey Jack Corn Chowder with Bacon
Thick, creamy corn chowder with bacon, cheddar and Monterey Jack.
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.
Notes
Refrigerate leftovers within 2 hours, eat within 3 to 4 days, and reheat gently to 165 degrees F without boiling. Nutrition values are an estimate.