Creamy Corn & Cheese Chowder

Morning Everybody!

This particular chowder has become our family’s “go-to” recipe for a good hearty lunch or supper. – It is pretty easy to whip-up, and it is a total people pleaser!¬† ūüôā

If you’d like to see the step-by-step tutorial for this recipe, go to the original post by Ree¬†Drummond found >Here<

Prep Time: 15 Minutes  |  Cook Time: 20 Minutes |  Servings: 12


  • 4 Tablespoons 1/2 Stick Butter
  • 1 whole Onion, Chopped
  • 3 slices Bacon, Cut Into Pieces
  • 3 whole Bell Peppers, Finely Diced (red, Yellow, Orange)
  • 5 ears Corn, Kernels Sliced Off
  • 1/4 cup All-purpose Flour
  • 3 cups Chicken Stock Or Broth
  • 2 cups Half-and-half
  • 1 cup (heaping) Grated Monterey Jack
  • 1 cup (heaping) Pepper Jack
  • 1/3 cup Sliced Green Onions
  • Bread Bowls

Directions:  In a large pot, melt butter over medium-high heat. Cook onions for a couple of minutes. Add bacon and cook for another minute or so, then add diced bell peppers and cook for a couple of minutes. Finally, add corn and cook for a minute.

Sprinkle flour evenly over the top and stir to combine. Pour in broth and stir well. Allow this to thicken for 3 or 4 minutes, then reduce heat to low. Stir in half-and-half, then cover and allow to simmer/thicken for 15 minutes or so.

Stir in cheeses and green onions. When cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed.  Ladle into hollowed out (bread) boules and serve immediately.

 Bon Appétit!

-Oh, One last thing! I¬† will be posting the recipe that i used for the bread boules, and also a crock-pot (revised) version of this recipe in the near future – so keep an eye out! ūüėČ

Photo & Recipe Shared from: The Pioneer

Creamy Corn Salad Most week-days i don’t have much time to prepare a grand lunch for myself,¬† so when i found this recipe on Tasty Kitchen i was like, wow! NOW we’re in business!!!¬† ūüėČ

~Super easy, and you can whip it up in no time flat for the perfect light summer lunch or side dish for your grill-out.  ~


  • ¬ľ cups Mayonnaise
  • ¬ľ cups Milk
  • 2 Tablespoons¬†Lemon Juice
  • 2 Tablespoons¬†Chopped Red Onion
  • 2 cups¬†Cooked Corn Kernels (I prefer the frozen kind that you can defrost/cook really fast)
  • 2 Tablespoons¬†Fresh Parsley, Chopped (cilantro, or a touch of basil is also yummy)
  • ¬ľ cups¬†Reduced-fat Feta Cheese, Crumbled
  • Salt And Pepper, to taste

Directions: In a bowl, mix together the mayonnaise, milk, lemon juice and red onion. Add the corn kernels and herbs. Fold in the crumbled cheese and season to taste.

This salad tastes best at room temperature but keep any leftovers refrigerated. Note that if you use canned or frozen corn kernels, roast them briefly in a 400¬ļF oven until they develop a little color.

I hope you enjoy this recipe as much as i have!¬† ūüôā

Happy Cooking  & Bon Appétit!

¬†[ Original recipe and photo posted by Anita –¬† here ]