Cheese and Corn Chowder Recipe

Adapted from

As the temperatures dip, and fall makes her presence more permanent, there’s nothing I love more than a delicious bowl of homemade soup. And this recipe for Cheese and Corn Chowder from the ingenious Pioneer Woman, Ree Drummond, doesn’t disappoint. While it certainly doesn’t qualify as low calorie, it’s a real winner in the rich and hearty taste category. You just have to give this one a try!

Cheese and Corn Chowder Recipe:


  • 4 tablespoons (or a half stick) of butter
  • 1 whole onion, chopped
  • 3 slices of bacon cut into small pieces
  • 3 whole bell peppers, finely diced (red, yellow, and orange)
  • 5 ears of corn with the kernels sliced off (I used two and a half cans of corn)
  • ¼ cup all-purpose flour
  • 3 cups chicken stock or broth
  • 2 cups half-and-half
  • 1 cup grated Monterey Jack
  • 1 cup Pepper Jack


Melt butter over medium-high heat in a large pan. Cook onions for a couple of minutes. Add the bacon and cook for another minute or two. Add the diced bell peppers and the corn. Sprinkle the flour evenly over the top and stir to combine. Pour in the broth and stir well. Allow it to thicken for 3 to 4 minutes, and then reduce to low heat. Stir in the half-and-half, and then allow it to simmer and thicken for about 15 minutes. Stir in the cheeses. Once the cheese is melted, check the seasonings. Add salt and pepper as desired. Ladle into bowls and serve immediately. Enjoy!

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