Cheddar Corn Chowder with Bacon
Indulge in this rich and creamy chowder, brimming with potatoes, sweet corn, tender cauliflower, and crispy bacon—an ideal dish to warm you up on chilly winter evenings.
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Ingredients
- 6 strips center-cut bacon
- ¼ teaspoon turmeric
- 1 teaspoon fresh thyme leaves
- 1 ½ teaspoons kosher salt
- Freshly ground black pepper
- 3 ½ cups low sodium chicken broth
- 2 small Yukon gold potatoes
- 1 12-ounce wedge cauliflower, stem intact
- 1 pound frozen corn kernels
- 1 cup whole milk
- 4 ounces shredded white sharp cheddar cheese
- 2 tablespoons all-purpose
- 2 small yellow onions
- 2 large garlic cloves
Instructions
- 1
In a large Dutch oven or sturdy pot, cook the bacon over medium heat until it becomes crispy and well-cooked. Use a slotted spoon to remove the bacon and place it on a plate lined with paper towels. Set aside for later.
- 2
Keeping the pot on medium heat, add the chopped onions and minced garlic. Sauté them until the onions turn soft and translucent, which should take around 5 minutes. Sprinkle the flour over the mixture, then incorporate the turmeric, thyme, salt, and pepper to your liking, cooking for an additional minute while stirring continuously.
- 3
Pour in the broth along with the diced potatoes and cauliflower. Stir the mixture with a wooden spoon, making sure to scrape the bottom of the pot to release any caramelized bits. Bring the contents to a boil, then reduce the heat to a simmer, cover, and let it cook for 20 minutes.
- 4
Meanwhile, in a small microwave-safe bowl, heat 4 ounces (approximately 2/3 cup) of corn with a splash of water until just thawed, about 1 minute.
- 5
After 20 minutes, remove the lid from the pot and carefully transfer the cauliflower, 1 cup of the soup, and the warmed corn to a blender. Blend until you achieve a smooth consistency. Return the puree back to the pot.
- 6
Stir in the remaining frozen corn, milk, and cheese. Mix everything together and let it simmer for 3 minutes, or until the cheese has melted and the soup is heated through. Taste and adjust the salt as needed. Serve the chowder garnished with the reserved bacon pieces.
- 7
For the electric pressure cooker, select the sauté function. Add the bacon and cook until it reaches a crispy texture. Remove it with a slotted spoon and place it on a plate lined with paper towels. Set aside.
- 8
With the pressure cooker still set to sauté, add the onions and garlic, cooking until the onions are soft and translucent, about 5 minutes. Sprinkle the flour over the onions, then mix in the turmeric, thyme, salt, and pepper to your taste, cooking for another minute while stirring constantly.
- 9
Incorporate the broth, along with the potatoes and cauliflower, stirring with a wooden spoon while scraping the bottom of the pot to release any caramelized bits.
- 10
Close the lid and set the cooker to high pressure for 10 minutes. Once finished, perform a quick release and open the lid once the pressure has fully subsided.
- 11
While the soup is cooking, heat the corn with 2 tablespoons of water in a microwave-safe dish for about 3 minutes until just heated through.
- 12
Transfer the cauliflower, 1 cup of the soup, and 2/3 cup of the warmed corn to a blender and blend until smooth. Return the puree to the pot and stir well to combine.
- 13
Finally, add the remaining corn, milk, and cheese to the pot. Mix thoroughly, cover, and let it sit for 3 minutes or until the cheese has melted and the soup is warmed through. Taste and adjust the salt if necessary. Serve with the reserved bacon pieces on top.