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:
- 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.