Corn Chowder with Parmesan Cheese

After wanting to make it for a long time, I finally made corn chowder this week. It was easy to make and it didn’t take long at all. It was creamy, salty, a touch sweet and a bit spicy from the black pepper. We all enjoyed it, especially my husband. I served it with fresh baked bread and a tossed green salad. A nice, light and flavorful meal.

  • 3-4 pieces of bacon
  • 1 onion, diced
  • 1 celery stalk, diced
  • 1 carrot, diced
  • 1/4 red bell pepper, diced
  • 2 cloves of garlic, minced
  • 3 sprigs of fresh thyme, leaves only (or 1 tsp dried thyme)
  • 1 bay leaf
  • 2 Idaho potatoes, peeled and diced
  • 4 cups chicken stock
  • 2 cups of milk
  • 3 1/2 cups of fresh or frozen corn
  • Salt and pepper to taste
  • 1/2 cup of Parmesan Cheese, shredded
  • 1 tbsp fresh parsley, chopped

Cook the bacon over medium heat in a large Dutch oven. Once cooked, remove and drain grease on a paper towel, crumble and set aside. Add chopped onions, celery, carrots, red bell pepper, and thyme to the pan and saute for 8-9 minutes or until soft; add garlic and cook for 45 seconds stirring frequently. Add stock, bay leaf, potatoes, corn, salt and pepper to taste. Bring to a boil. In a separate bowl, ladle hot soup slowly into the 2 cups of milk until it becomes warm; once it’s warm pour slowly into the hot soup. Note: Never pour cold milk into hot soup – it will curdle. Cook until potatoes are soft, about 20 minutes. If you like a chunky soup leave as is, but if you like a smoother soup, use your immersion blender (don’t forget to remove your bay leaf first). Mix in the Parmesan cheese and parsley just before serving. Garnish with bacon crumbles. Enjoy.

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8 Responses to “Corn Chowder with Parmesan Cheese”

  1. 1

    Elle — June 14, 2008 @ 12:33 am

    I love corn chowder and just don’t make it enough. This one looks fantastic!

    [Reply]

  2. 2

    Kevin — June 14, 2008 @ 9:04 pm

    That corn chowder looks great! I have been wanting to try making a corn chowder for months and I will have to wait a bit longer for the fresh corn.

    [Reply]

  3. 3

    RecipeGirl — June 15, 2008 @ 6:27 am

    I absolutely love fresh corn chowder. Yours looks fabulous!!

    [Reply]

  4. 4

    Lore — June 15, 2008 @ 9:25 am

    I love your corn chowder! It has a bunch of my favourite vegetables in there. Yum!

    [Reply]

  5. 5

    Nina's Kitchen (Nina Timm) — June 15, 2008 @ 9:32 am

    Cape Town is so cold today that a bowl of this will definitely do the trick!!!!!It looks so heartwarming!!!!!

    [Reply]

  6. 6

    Jacqueline — June 16, 2008 @ 3:18 am

    Thanks for commenting :)

    If only Los Angeles wasn’t so hot, I’d be loving a bowl of creamy corn chowder. I don’t see it on many menus here in Southern California.

    [Reply]

  7. 7

    Cathie — June 16, 2008 @ 11:21 am

    Your corn chowder looks great and I also loved your strawberry freezer jam!!
    Definitely give the banana cake a go!! It’s really yum. My kids beg for it!!

    [Reply]

  8. 8

    What’s For Dinner Wednesday: Corn Chowder « project granola mom — February 29, 2012 @ 9:41 pm

    [...] Corn Chowder with Parmesan Cheese (original picture and recipe from For The Love of Cooking) [...]

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