Corn Chowder with Bacon and Cheese - Gluten Free
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Yield: 8 bowls
This one-pot recipe is one for your summer must-have list. It's seriously delicious. Sweet corn (use either fresh from the cob, canned, or frozen), sweet orange and red bell peppers, onion, and crispy bacon in a creamy, cheesy broth. Dip some bread into this soup, and then dinner's on.
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Ingredients
- 1 lb bacon chopped with scissors
- 4 tablespoon unsalted or salted butter (½ stick)
- 1 yellow onion diced
- 3 orange and red bell peppers diced
- 5 ears of corn with kernels sliced off, or 2 cans of corn, or 12-16 oz. frozen bag of corn
- ⅓ cup high quality gluten-free all purpose flour, or regular all purpose I used Bob's Red Mill GF 1:1 (the blue bag)
- 6 cups chicken broth
- 2 cups half-and-half
- 1 cup (heaping) Monterey jack cheese grated
- 1 cup (heaping) pepper jack cheese grated
- salt and pepper to taste I recommend starting with ½ teaspoon salt and ⅛ teaspoon black pepper
- chives for garnishing optional
- bread for dipping optional
Instructions
- Heat a large soup pot over medium heat.
- Add in the chopped bacon, stirring frequently. Cook until browned and crispy, about 8-10 minutes. Tip: I "chop" my bacon by cutting it with scissors straight into the pan.
- Remove the bacon from the pot with a slotted spoon, and place on a plate lined with paper towels to absorb the excess grease. Set aside for topping the soup later. Note: If you're soup is taking too long, you may later need to put the bacon in the fridge in the meantime, or keep it on a warm setting in the oven.
- Drain all except for 2 tablespoons of bacon grease from the pot. Then, add in the butter and the onions. Cook until translucent, about 3 to 4 minute.
- Add in diced bell peppers and corn. Stir. Allow to cook for about 1 to 2 minutes, until the colors are vibrant.
- Sprinkle the gluten-free flour over top of the vegetables; then stir to combine. Allow the flour taste to cook off, about 1 minute.
- Add in the broth, salt, and pepper, then stir. Cook until slightly thickened, about 3 to 4 minutes.
- Reduce the heat to low, and stir in the half-and-half. Cover and simmer for about 15 minutes.
- Then, add in the grated cheeses, stirring until completely melted and incorporated. Taste test the soup and then season with more salt and pepper to taste.
- Serve the chowder topped with the crispy bacon and chives. Eat alongside gluten-free bread.
- Enjoy!
Notes
*I highly recommend adding in potatoes to this chowder if you want it to have more sustenance, or if you're not planning on pairing it with bread. Diced gold potatoes would be my preferred pick.
**If not dining gluten-free, you can swap the GF flour for regular all-purpose flour.
Did you make this recipe?Mention @wondersofcooking or tag #wondersofcooking!