In case you haven’t noticed, it’s really wet outside. Coming home every day soaked to the bone can really take it out of you. Luckily, you can brighten your spirits with some hot golden corn chowder. Its warm, creamy texture will fill any empty belly, and the added cheddar and cayenne pepper gives it a savory, spicy bite!
In case you haven’t noticed, it’s really wet outside. Coming home every day soaked to the bone can really take it out of you. Luckily, you can brighten your spirits with some hot golden corn chowder. Its warm, creamy texture will fill any empty belly, and the added cheddar and cayenne pepper gives it a savory, spicy bite!
When selecting your cheese, sharper is better for soups. It’s bolder in flavor and pairs well with the tang of the onions. Also, shred your cheese from a block instead of using pre-shredded cheese whenever possible because it’s easier to melt. Add an additional kick of 4 chopped slices of crispy bacon to garnish if you’re craving some meatiness. Or serve with a side of quick-baking biscuits to dip in this tasty dish!
Ingredients
3 tbsp butter
1 yellow onion, finely chopped
1/2 orange bell pepper, diced
2 cloves garlic, minced
5 tbsp flour
1 tsp turmeric (can substitute yellow curry powder)
1 tsp salt
1/2 tsp ground black pepper
2 large potatoes, peeled and diced
4 cups chicken stock (or veggie stock)
1 bag frozen corn
1/2 cup heavy cream
1 cup sharp cheddar
1/2 tsp cayenne pepper
Salt and pepper to taste
In a large pot over medium heat, add butter, chopped onions and garlic, stirring and cooking 3 to 4 minutes until onions become translucent. Add bell pepper and cook for another 2 minutes. Stir in flour, turmeric, salt and pepper, and cook 3 minutes, stirring frequently. Add chicken stock and potatoes, bring to a boil, then reduce to a simmer and cook uncovered for 15 minutes. Once potatoes are fork tender, add corn, cream and cheddar. Simmer until cheese has thoroughly melted. Stir in cayenne pepper, salt and pepper to taste.
