Pioneer Woman Corn Cheese Chowder Recipe

This creamy hearty Pioneer Woman Corn Cheese Chowder is made with sweet corn kernels, crispy bacon, and sharp cheddar cheese and ready in 45 minutes. The rich broth bubbles gently as the melted cheese thickens it into a comforting bowl. I love making a large batch of this on chilly weekends for my family.

Try More Soups Recipes:

• Joanna Gaines Chili Recipe
• Joanna Gaines Chicken Noodle Soup Recipe
• Pioneer Woman Potato Corn Chowder Recipe

Why You Will Love This Pioneer Woman Corn Cheese Chowder Recipe:

• Ultimate Creaminess: By combining heavy cream, whole milk, and sharp cheddar, this chowder achieves a velvety, luxurious texture that feels like a warm hug in a bowl.
• The Smoky Bacon Base: Starting with crispy bacon provides a deep, smoky foundation. The vegetables are sautéed in the rendered fat, ensuring every bite is infused with savory flavor.
• Sweet and Savory Balance: The natural sweetness of the corn—whether you use fresh, frozen, or canned—perfectly offsets the salty cheese and smoky bacon.
• Textural Variety: You get a wonderful contrast between the “pop” of the corn kernels, the tenderness of the potatoes, and the silky smooth cheese broth.
• Crowd-Pleasing Simplicity: It uses accessible, “pantry-staple” ingredients that most people already have, making it a reliable go-to for family dinners or potlucks.
• One-Pot Wonder: Everything happens in a single heavy-bottomed pot or Dutch oven, which means less time cleaning up and more time enjoying the meal.
• Easy Customization: It’s a great “base” recipe. You can easily kick it up with diced jalapeños for a spicy twist or add shredded chicken to turn it into a high-protein main course.

Pioneer Woman Corn Cheese Chowder Ingredients

• 4 slices bacon (chopped)
• 1 medium yellow onion (diced)
• 1/2 red bell pepper (diced)
• 1/4 cup all-purpose flour
• 3 cups chicken broth
• 4 cups sweet corn kernels (fresh or frozen)
• 1 cup heavy cream
• 2 cups sharp cheddar cheese (shredded)
• 1/2 tsp salt
• 1/4 tsp black pepper

How To Make Pioneer Woman Corn Cheese Chowder

1. Crisp the bacon: In a large pot, cook the chopped bacon over medium heat until crispy, about 6 minutes. Remove the bacon and leave the fat in the pot.
2. Cook the veggies: Add the diced onion and red bell pepper to the pot. Sauté for 4 minutes until softened.
3. Make the base: Sprinkle the flour over the vegetables and stir well. Cook for 1 minute to remove the raw flour taste.
4. Simmer the soup: Pour in the chicken broth and add the corn kernels. Bring to a gentle simmer and cook for 15 minutes.
5. Add the cream: Stir in the heavy cream, salt, and black pepper. Heat for 3 minutes until warmed through but do not boil.
6. Melt the cheese: Remove the pot from the heat completely. Gradually stir in the shredded cheddar cheese until smooth, then top with cooked bacon.

Recipe Tips

• Grate your own cheese: Pre-shredded cheese contains anti-caking agents that can make your soup grainy instead of smooth.
• Avoid boiling the cream: Once you add the heavy cream, keep the heat low to prevent the dairy from separating.
• Save some bacon: Always reserve half of your crispy bacon to use as a crunchy garnish right before serving.

What To Serve With Corn Cheese Chowder?

Crusty French bread is essential for soaking up the thick, creamy broth at the bottom of the bowl. A simple arugula salad with a sharp vinaigrette cuts through the richness of the Corn Cheese Chowde perfectly.

How To Store Leftovers Corn Cheese Chowder?

Keep leftover chowder in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat. I do not recommend freezing this soup because the cream and cheese will separate when thawed.

How To Reheat Leftovers Corn Cheese Chowder?

The Stovetop Simmer: Place the chowder in a saucepan over low heat. Because the potatoes and cheese thicken as they cool, stir in a splash of milk or half-and-half to restore the original creamy consistency. Stir frequently and remove the pan from the burner as soon as it is steaming; avoid letting it reach a rolling boil, as high heat can cause the dairy to break and become oily.

The Incremental Microwave: Place your portion in a microwave-safe bowl and add a teaspoon of milk to keep it moist. Set your microwave to 50% power rather than the default high setting to protect the delicate fats in the cheese. Heat the soup in 60-second intervals, stirring thoroughly after each minute to redistribute the heat and prevent the corn kernels from popping or the cheese from clumping.

FAQs

Can I use canned corn?
Yes, you can substitute drained canned corn if fresh or frozen is not available. It will slightly change the texture but still works well.

Why did my cheese clump?
This happens if the soup is boiling when the cheese is added. Always remove the pot from the heat before stirring in the cheddar.

Can I make this vegetarian?
Skip the bacon and use two tablespoons of butter to sauté the vegetables instead. Swap the chicken broth for vegetable stock.

More Soups Recipes:

• Joanna Gaines Beef Stew Recipe
• Pioneer Woman Collard Green Soup Recipe
• Pioneer Woman Prime Rib Soup Recipe

Corn Cheese Chowder Nutrition Fact

• Calories: 420 kcal
• Total Fat: 28g
• Saturated Fat: 16g
• Cholesterol: 85mg
• Sodium: 750mg
• Total Carbohydrate: 30g
• Protein: 16g

Pioneer Woman Corn Cheese Chowder

Recipe by Imen DridiCourse: Soups, Dinner, LunchCuisine: AmericanDifficulty: Medium

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Creamy hearty Pioneer Woman Corn Cheese Chowder features sweet corn, crispy bacon, and sharp cheddar cheese ready in 45 minutes. It is a comforting bowl that makes an easy weeknight dinner for the family.

Ingredients

• 4 slices bacon (chopped)

• 1 medium yellow onion (diced)

• 1/2 red bell pepper (diced)

• 1/4 cup all-purpose flour

• 3 cups chicken broth

• 4 cups sweet corn kernels (fresh or frozen)

• 1 cup heavy cream

• 2 cups sharp cheddar cheese (shredded)

• 1/2 tsp salt

• 1/4 tsp black pepper

Directions

• 1. Crisp the bacon: In a large pot, cook the chopped bacon over medium heat until crispy, about 6 minutes. Remove the bacon and leave the fat in the pot.
• 2. Cook the veggies: Add the diced onion and red bell pepper to the pot. Sauté for 4 minutes until softened.
• 3. Make the base: Sprinkle the flour over the vegetables and stir well. Cook for 1 minute to remove the raw flour taste.
• 4. Simmer the soup: Pour in the chicken broth and add the corn kernels. Bring to a gentle simmer and cook for 15 minutes.
• 5. Add the cream: Stir in the heavy cream, salt, and black pepper. Heat for 3 minutes until warmed through but do not boil.
• 6. Melt the cheese: Remove the pot from the heat completely. Gradually stir in the shredded cheddar cheese until smooth, then top with cooked bacon.