Cheesy Corn Chowder

Ingredients for Cheesy Corn Chowder

• 6 bacon slices, finely chopped

• 1 large sweet onion, finely chopped

• 3 large carrots, cut into 1/4-inch dice

• 3 celery ribs, cut into 1/4-inch dice

• 1 red pepper, cut into 1/4-inch dice

• 350g Yukon gold potatoes, peeled and cut into 1/4-inch dice

• 350g sweet potato, peeled and cut into 1/4-inch dice

• 950ml reduced-sodium chicken broth

• 950ml water

• 725ml fresh corn kernels (cut from about 4 ears) or 675g (675g) frozen corn kernels (not thawed)

• 475ml double cream

• 230g extra-sharp Cheddar, coarsely grated (450g )

• 1 1/2 teaspoons salt

• 1 teaspoon black pepper

• 1/2 cup finely chopped fresh basil or parsley

• Finely chopped fresh chives or spring onions (optional)

• Paprika (optional)

Cook bacon in a 6- to 8-quart heavy pot over medium heat, stirring frequently, until crisp, about 5 minutes. Transfer with a slotted spoon to a small bowl.

Pour off all but 2 tablespoons bacon fat. Add onion, carrots, celery, and pepper to pot and cook, stirring, until onion is softened, 10 to 12 minutes.

Add Yukon gold and sweet potatoes, broth, and water, and simmer, covered, until potatoes are just tender, about 15 minutes. Add corn and cream and simmer, uncovered, 10 minutes.

Remove pot from heat, then stir in cheese until melted. Season soup with salt and pepper and stir in bacon and basil. Garnish with fresh chives, spring onions, or paprika (if desired).

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.