Southwestern Cheddar and Potato Corn Chowder

A hearty American soup originating from the Southwestern states, Southwestern Cheddar and Potato Corn Chowder is a comforting blend of roasted vegetables, savory cheddar, and creamy potatoes, finished with a hint of smoky bacon.

🛒 Ingredients

• 2 cups Roasted Corn
• 1 1/2 cups Cubed Potatoes
• 1 cup shredded Shredded Cheddar Cheese
• 4 slices Sliced Bacon
• 1 medium Onion
• 3 cloves Garlic
• 1 can Canned Diced Tomatoes
• 2 cups Chicken Broth
• 1/2 cup Heavy Cream
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

👨‍🍳 Instructions

1. 1

   Step 1: In a large Dutch oven, cook the sliced bacon over medium heat until crispy.

2. 2

   Step 2: Remove the cooked bacon from the pot and set aside.

3. 3

   Step 3: Add the diced onion and minced garlic to the pot, cooking until softened.

4. 4

   Step 4: Add the cubed potatoes, chicken broth, and diced tomatoes, bringing the mixture to a boil.

5. 5

   Step 5: Reduce heat and simmer for 15 minutes or until the potatoes are tender.

6. 6

   Step 6: Stir in the shredded cheddar cheese and heavy cream until melted and smooth.

7. 7

   Step 7: Return the cooked bacon to the pot, stirring to combine.

8. 8

   Step 8: Taste and adjust the seasoning as needed.

9. 9

   Step 9: Serve the chowder hot, garnished with chopped fresh herbs if desired.

10. 10

    Step 10: Refrigerate any leftovers for up to 3 days and reheat when needed.

💡 Pro Tips

For a smoky flavor, add 1-2 teaspoons of chipotle peppers in adobo sauce to the pot during the last 5 minutes of cooking. Store leftover chowder in an airtight container in the refrigerator and reheat when needed.

📊 Nutrition per Serving