Corn Chowder with Parmesan Cheese

After wanting to make it for a long time, I finally made corn chowder with Parmesan cheese 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 this easy corn chowder recipe with freshly baked bread and a tossed green salad, for a nice, light, and flavorful meal.

Corn Chowder with Parmesan Cheese

Ingredients:

• 4 slices of bacon
• 1 yellow onion, diced
• 1 celery stalk, diced
• 1 carrot, diced
• ¼ red bell pepper, diced
• 2 cloves of garlic, minced
• 3 sprigs of fresh thyme, leaves only (or 1 tsp dried thyme)
• 1 bay leaf
• 1 small Parmesan rind
• 2 Idaho russet potatoes, peeled and diced
• 4 cups chicken broth
• 2 cups of whole milk or cream
• 3½ cups of fresh or frozen corn
• Sea salt and freshly cracked black pepper, to taste
• ½ cup of Parmesan Cheese, finely grated
• 1 tbsp fresh parsley, chopped

How to Make Corn Chowder with Parmesan Cheese

Cook the bacon over medium heat in a large Dutch oven. Once cooked, remove and drain the grease on paper towels. Crumble and set aside.

Prepare the soup by adding chopped onions, celery, carrots, bell pepper, and fresh thyme to the Dutch oven, and cook, stirring often, for 8-9 minutes or until soft.

Add garlic and cook for 45 seconds, stirring frequently.

Add chicken broth, bay leaf, small parmesan rind, potatoes, corn, sea salt, and freshly cracked black 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 warm, pour slowly into the hot soup. Note: Never pour cold milk into hot soup–it will curdle.

Simmer the soup on low until the potatoes are soft, about 20 minutes.

Remove the bay leaf and the Parmesan rind from the soup.

If you prefer a chunky soup, leave it as is. For a thinner soup, use your immersion blender to blend until creamy and smooth.

To serve the soup, stir in the Parmesan cheese and parsley just before serving.

Garnish with bacon crumbles. Enjoy.

Corn Chowder with Parmesan Cheese

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Course: Soup

Cuisine: American

Servings: 6

Author: Pam - For the Love of Cooking

Equipment

• Large Dutch oven
• Immersion Blender

Ingredients

• 4 slices of bacon
• 1 yellow onion diced
• 1 celery stalk diced
• 1 carrot diced
• ¼ red bell pepper diced
• 2 cloves of garlic minced
• 3 sprigs of fresh thyme leaves only (or 1 tsp dried thyme)
• 1 bay leaf
• 1 small Parmesan rind
• 2 Idaho russet potatoes peeled and diced
• 4 cups chicken broth
• 2 cups of whole milk or cream
• 3½ cups of fresh or frozen corn
• Sea salt and freshly cracked black pepper to taste
• ½ cup of Parmesan Cheese finely grated
• 1 tbsp fresh parsley chopped

Instructions

• Cook the bacon over medium heat in a large Dutch oven. Once cooked, remove and drain the grease on paper towels. Crumble and set aside.
• Prepare the soup by adding chopped onions, celery, carrots, bell pepper, and fresh thyme to the Dutch oven, and cook, stirring often, for 8-9 minutes or until soft.
• Add garlic and cook for 45 seconds, stirring frequently.
• Add chicken broth, bay leaf, small parmesan rind, potatoes, corn, sea salt, and freshly cracked black 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 warm, pour slowly into the hot soup. Note: Never pour cold milk into hot soup–it will curdle.
• Simmer the soup on low until the potatoes are soft, about 20 minutes.
• Remove the bay leaf and the Parmesan rind from the soup.
• If you prefer a chunky soup, leave it as is. For a thinner soup, use your immersion blender to blend until creamy and smooth.
• To serve the soup, stir in the Parmesan cheese and parsley just before serving.
• Garnish with bacon crumbles. Enjoy.

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