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 it with freshly baked bread and a tossed green salad. A nice, light, and flavorful meal.

Corn Chowder with Parmesan Cheese:

Ingredients:

• 3-4 pieces of bacon
• 1 onion, diced
• 1 celery stalk, diced
• 1 carrot, diced
• 1/4 red bell pepper, diced
• 2 cloves of garlic, minced
• 3 sprigs of fresh thyme, leaves only (or 1 tsp dried thyme)
• 1 bay leaf
• 2 Idaho potatoes, peeled and diced
• 4 cups chicken stock
• 2 cups of milk
• 3 1/2 cups of fresh or frozen corn
• Salt and pepper to taste
• 1/2 cup of Parmesan Cheese, shredded
• 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 grease on a paper towel, crumble and set aside.

Add chopped onions, celery, carrots, red bell pepper, and thyme to the pan and saute for 8-9 minutes or until soft; add garlic and cook for 45 seconds stirring frequently.

Add stock, bay leaf, potatoes, corn, salt, and 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 it’s warm pour slowly into the hot soup. Note: Never pour cold milk into hot soup – it will curdle.

Cook until potatoes are soft, about 20 minutes. If you like a chunky soup leave it as is, but if you like a smoother soup, use your immersion blender (don’t forget to remove your bay leaf first).

Mix in the Parmesan cheese and parsley just before serving. Garnish with bacon crumbles. Enjoy.

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