Let’s eat some comfort in a bowl!

Cheesy Corn Chowder with Bacon + Gorgonzola I howsweeteats.com

I’ve been overdoing it on the exclamation points lately.

While I’m pretty sure they wore out their welcome in my life around the age of twelve, I found some “stories” that I wore back at that age and oh my gosh – the exclamation marks jump off the page. It sort of went something like “Amanda and Kate walked to the stream behind their house! They found two giant rocks to sit on and Kate started french braiding Amanda’s hair!” Seriously.

Embarrassing.

Probably more horrifying that my vernacular is still oddly similar. Wah.

I wonder if my fiction characters from twenty years ago would enjoy some chowder. ??? Are we going to have to write pinterest into story lines now?

Cheesy Corn Chowder with Bacon + Gorgonzola I howsweeteats.com

A little over two years ago I made a corn chowder with BBQ shrimp that my mom had found in our local newspaper. The flavors were utterly awesome and while I’ve only recreated that soup twice since, every time I take a bite I’m like whyyyy am I not making this every single week? It’s infused with red peppers and potatoes and is a big old bowl full of zest.

The thing was, I wanted to try a slightly creamier, rich version of corn chowder that really focused on the… corn. Duh. The first version I made allowed the shrimp and sauce to shine, and with my obnoxious and intense dependence on fresh, sweet corn this year, I deemed it appropriate that I finish off the season with a more corn-centric recipe. [In case you're wondering, I also overdo it on the hyphens.] There isn’t any potato, celery, carrot or anything like that in this soup either.

Plus, the bacon and gorgonzola are simple add ins at the end, so you can swap the blue for goat cheese or forget about the bacon entirely. Which is heartbreaking, but still. I get it. Do you.

Cheesy Corn Chowder with Bacon + Gorgonzola I howsweeteats.com

Speaking of bacon, my last two days have been a bit… bacon infused. I got to spend some time at my favorite local marketplace and holy cow – their bacon. I mean, I knew their bacon was delicious because we’ve bought it there for years. But it was actually prepared there for breakfast two days in a row and I was just… gah. Dying. The first day it was served with raspberry mascarpone stuffed french toast. Yeah. Like multiple obsessions in on meal. Yesterday morning when I drove over and was greeted by another giant place of crispy bacon – so freaking crispy that it seriously melts in your mouth with every bite – I actually wondered out loud if I could continue to eat breakfast every morning without a few slices of bacon. I think I could live on a few slices of that bacon alone until lunch. It’s protein.

I could eat vegetables for my next meal. [Wishful thinking.]

I think I might have to do it.

This is one of the first years that I can honestly say I enjoyed every last drop of summer. Besides a few pumpkin iced coffees [yeah, I still hate myself], I have survived on the local produce that is on it’s way out and have just been living in this moment. It’s weird, since most of my life is lived on nostalgia and rereading faux novels I attempted to write in 1992. Maybe I’m growing up.

!!!

Cheesy Corn Chowder with Bacon + Gorgonzola I howsweeteats.com

Print
Print
Save
Save

Cheesy Corn Chowder with Bacon + Gorgonzola

Yield: serves 4

Total Time: 45 minutes

Ingredients:

2 tablespoons olive oil
4 tablespoons unsalted butter
1 sweet onion, finely diced
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
4 tablespoon flour
3 cups chicken stock
3 cups fresh or frozen sweet corn (I used 8 ears)
4 ounces sharp aged cheddar cheese, freshly grated
1 cup half and half
1/4 teaspoon freshly grated nutmeg
4 slices cooked bacon, crumbled
2 ounces gorgonzola cheese, crumbled

Directions:

Heat a large pot over medium-low heat and add the olive oil and butter. Once melted, add in the onions, garlic, salt and pepper, stirring to coat. Cook for 5 to 6 minutes, until the onions softened and begin to turn translucent. Increase the heat to medium and add in the flour, whisking constantly for 1 to 2 minutes until it is evenly dispersed to create a roux. Cook the roux until it is fragrant and begins to turn golden in color.

Pour in the chicken stock, whisking constantly. Add in the corn. Increase the heat to medium-high and stir until the liquid thickens a bit. Bring the soup to a boil and cover, then reduce it to a simmer and let it cook for 10 minutes. Remove the lid and stir in the half and half and the cheddar. Stir continuously until the cheese melts. Add in the nutmeg and taste the soup. Season it additionally with salt and pepper if desired.

Serve immediately with crumbled bacon and gorgonzola on top.

[adapted from food network]

Cheesy Corn Chowder with Bacon + Gorgonzola I howsweeteats.com

I’m just done.

share:    Pin It    

63 Responses to “Cheesy Corn Chowder with Bacon + Gorgonzola.”

  1. #
    1
    Belinda @themoonblushbaker — September 19, 2013 @ 6:51 am

    Corn is my one of my Fave veggies! I have never actually made chowder before, as the weather has always been too hot. I think I might need to plan ahead and make this on a cold day for my tummy. Bacon, blue cheese and corn; no words but drool.

    Reply

  2. #
    2
    Kim in MD — September 19, 2013 @ 6:59 am

    I love corn chowder, and love your addition of Gorgonzola! Seriously- that photo of the bacon is awesome!

    Reply

  3. #
    3
    YoungMild&Free — September 19, 2013 @ 7:01 am

    Oh my goodness, this looks so rich! And perfect for Fall!

    xx
    youngmildandfree.wordpress.com

    Reply

  4. #
    4
    Sues — September 19, 2013 @ 7:01 am

    This looks so ridiculously creamy. And ridiculously deliciously awesome and YES. Also, I wrote such weird stories when I was a kid. And totally thought I was the best writer ever!

    Reply

  5. #
    5
    Averie @ Averie Cooks — September 19, 2013 @ 7:05 am

    I love corn chowder and have never made it from scratch! Thanks for the inspiration to make some when the weather gets a little cooler. It looks so hearty and comforting!

    Reply

  6. #
    6
    Jamie @lifelovelemons — September 19, 2013 @ 7:21 am

    I would eat this ANY time of year! This would be fantastic on a chilly, rainy day!

    Reply

  7. #
    7
    Michelle @ A Healthy Mrs — September 19, 2013 @ 7:25 am

    Yum! Looks delicious! And so perfect for fall

    Reply

  8. #
    8
    Tieghan — September 19, 2013 @ 7:38 am

    This looks so creamy. I just recently discovered the amazingness that is corn chowder and cannot believe I have not been enjoying my whole life. So stickin good! I love how creamy and cheesy and bacony yours is!

    Reply

  9. #
    9
    Lauren @ The Highlands Life — September 19, 2013 @ 8:00 am

    I have to have this immediately. Now how can I make this happen while I’m at work? Hmmmm…

    Reply

  10. #
    10
    Tracy | Peanut Butter And Onion — September 19, 2013 @ 8:13 am

    Use as many !!!! as you want. I tend to over use the thumbs up, so don’t feel bad. Yummy soup!

    Reply

  11. #
    11
    Laura (Blogging Over Thyme) — September 19, 2013 @ 8:20 am

    It’s been far too long since I’ve consumed a good corn chowder. I feel like i haven’t had nearly enough corn this summer!! So sad :(

    Reply

  12. #
    12
    Maureen — September 19, 2013 @ 8:34 am

    You read my freakin’ mind – I have your older chowder recipe printed, having planned to make it on Sunday. Well, now I may have to make this one instead!

    Reply

    • Jessica — September 19th, 2013 @ 10:52 am

      they are both so good! i wish there was a way to combine the two – this one is a little thicker and creamier – the first one has a ton of flavor.

      Reply

  13. #
    13
    Stephanie @ PlainChicken — September 19, 2013 @ 8:51 am

    Looks AMAZING! Comfort food at its best.

    Reply

  14. #
    14
    Andrea @ Barbells and Buttercream — September 19, 2013 @ 9:02 am

    OK. Seriously, the blue cheese! Brilliant. I’m thinking it would also work great in potato soup. Hello?! You are a crazy food genius! (And, apparently, I am also fond of exclamation points.) !

    Reply

  15. #
    15
    Simone — September 19, 2013 @ 9:03 am

    Wasn’t sure if anyone had shared this with you – on the msn homepage today: http://now.msn.com/trader-joes-is-the-most-addictive-grocery-store-ever

    Reply

    • Jessica — September 19th, 2013 @ 10:52 am

      for real!

      Reply

  16. #
    16
    Kenzie — September 19, 2013 @ 9:14 am

    Either you’re rubbing off on me, or we’re on the same wavelength because I made corn chowder last night, with bacon and guyere and literally died it was so amazing.

    Reply

    • Jessica — September 19th, 2013 @ 10:52 am

      soulmates!

      Reply

  17. #
    17
    Christine @ Cooking with Cakes — September 19, 2013 @ 9:17 am

    Yum this looks rich and filling and all sorts of comfort food awesome. Delish!

    I’m getting radical and thinking maybe I’d use smoked gouda for this recipe? I’m going through a “smokey”/”roasted” phase like you are exclamation points and it is totally getting out of hand. Ya know, in an awesome kinda way.

    Reply

    • Jessica — September 19th, 2013 @ 10:52 am

      that would be delish.

      Reply

  18. #
    18
    Elizabeth — September 19, 2013 @ 9:25 am

    Here’s the plan. Make this on Sunday afternoon. Cut out Gorgonzola cheese .. for a good reason —- ADD CHEDDAR TAILGATE BREAD. YES.

    Reply

    • Jessica — September 19th, 2013 @ 10:51 am

      i like this plan.

      Reply

  19. #
    19
    Bev @ Bev Cooks — September 19, 2013 @ 9:43 am

    My eyeballs have never had a better time.

    Reply

  20. #
    20
    Robyn Stone | Add a Pinch — September 19, 2013 @ 9:58 am

    Talk about YUM in a bowl!!!

    Reply

  21. #
    21
    Jesse — September 19, 2013 @ 10:48 am

    soup that starts and ends with bacon (plus cheese!), is the only way to go. i love fall.
    http://semiweeklyeats.blogspot.com/2013/01/chowda.html

    Reply

  22. #
    22
    Ashley @ Wishes and Dishes — September 19, 2013 @ 11:53 am

    OMG yes please!! Bacon-infused days are the best of days :)

    Reply

  23. #
    23
    Kelsey McGinley — September 19, 2013 @ 11:54 am

    Hi Jessica! I never comment but I come to your site everyday! I just had to tell you how awesome every recipe you make is. Your pictures are always so perfect and make me want to jump in my computer…. which obvi means you’re doing a great job!! As a much less popular food blogger myself I admire your work and wanted you to know!! Keep on keepin on!

    Reply

    • Jessica — September 19th, 2013 @ 7:51 pm

      thank you so, so much kelsey! that means so much to me.

      Reply

  24. #
    24
    Larry — September 19, 2013 @ 12:11 pm

    Even though cellulite is one of the main ingredients in corn chowder… I would take a dimple here and there for a heaping bowl full of this stuff. GAH. Oh, and can I have some crunchy delish bread on the side? Cuz, you know, carbs are brain food (right?).

    Reply

    • Jessica — September 19th, 2013 @ 7:50 pm

      HA.

      Reply

  25. #
    25
    Jamie@Milk 'n' Cookies — September 19, 2013 @ 12:16 pm

    I love a good corn chowder, and you’ve really taken this to the next level. The combo of cheddar and gorgonzola is sure to be amazing. And bacon + corn always equals a win in my book! Thanks for sharing this recipe!

    Reply

  26. #
    26
    Eileen — September 19, 2013 @ 1:00 pm

    Oh man, I wish I had a big bowl of this right now, and it’s barely ten am! Bacon and corn and cheese, together forever. :)

    Reply

  27. #
    27
    Tasia — September 19, 2013 @ 1:12 pm

    Any ideas on if you could make this without flour ? I love your blog but just found out i have Celiac and now have to eat Gluten-free :(:(:(

    Reply

    • Cassandra — September 19th, 2013 @ 4:03 pm

      Try arrowroot flour! It’s gluten free and a great thickener!

      Reply

      • Jessica — September 19th, 2013 @ 7:50 pm

        agreed on this! or maybe even oat flour… or doesn’t bob’s red mill make an all-purpose gluten free flour?

  28. #
    28
    Sommer @ ASpicyPerspective — September 19, 2013 @ 2:16 pm

    Yummy-looking soup!!

    Reply

  29. #
    29
    Katie | Healthy Seasonal Recipes — September 19, 2013 @ 2:21 pm

    I am completely guilty of overdoing the hyphens and exclamation points too. It is embarrassing. I love love love this recipe. Beautiful shots too.

    Reply

  30. #
    30
    Holiday Baker Man — September 19, 2013 @ 4:16 pm

    Tasty smokey fall goodness!

    Reply

  31. #
    31
    Marissa@ohhhsolovely — September 19, 2013 @ 4:21 pm

    this would totally hit the spot right now. a great stick to your ribs fall recipe!

    Reply

  32. #
    32
    Christina @ The Beautiful Balance — September 19, 2013 @ 7:47 pm

    I am eating corn chowder as I write this…well, not has I write this because clearly that would be messy. However, it’s vegan, but just as delicious as I imagine your chowder to be! :)

    Reply

  33. #
    33
    Kim Carr — September 20, 2013 @ 10:31 am

    Pleeeeeease release a book full of your recipes, and if you have already let me know what it’s called so I can order it in the UK :)

    Reply

    • Jessica — September 20th, 2013 @ 12:57 pm

      late 2014!

      Reply

  34. #
    34
    Ashley — September 20, 2013 @ 10:59 pm

    This is perfect for the cold weather coming up! BOOKMARKED!!

    Reply

  35. #
    35
    Stevue — September 21, 2013 @ 10:25 am

    I tried this dish yesterday and it turned out beautifully! I had to make a few adjustments (some quinoa and wine might have found their way in there..) but it was so good. Thank you for posting it :)

    Reply

  36. #
    36
    Kristin @ Bake Something — September 21, 2013 @ 7:56 pm

    I love corn chowder and have never attempted making it myself. I think this one will be my first!

    Reply

  37. #
    37
    Rachel Smith — September 22, 2013 @ 2:54 pm

    This looks fantastic!! Will be making this for football Sunday :) If I wanted to add potatoes, how would you suggest I do it?

    Reply

  38. #
    38
    Diana Milligan — September 23, 2013 @ 9:59 am

    Where’s the calorie count? is important… This recipe looks great and I will make it, and post the calories.

    Reply

  39. #
    39
    Jenn — September 23, 2013 @ 10:05 am

    I made this on Sunday with the last of the fresh summer corn and it was awesome! I substituted light half and half and light butter because I’m currently training for a race, but it was still really good :-)

    Reply

  40. #
    40
    Renee @ Awesome on $20 — September 24, 2013 @ 3:02 am

    I want to dive into this and swim around. I want this chowder to be my boyfriend. I’m completely in love, and I need to eat this very very soon!

    Reply

  41. #
    41
    Stef — September 24, 2013 @ 5:43 pm

    I lived in New England for much of my life and have a compulsion to try every cream-based chowder that crosses my path. But yours stands out for 3 additional reasons in particular. Make that *4* reason!
    1. Bacon
    2. Gorgonzola
    3. Corn
    And I love the way you write.
    (Notice no !!!’s)
    There is no way to resist making this over the coming weekend. And, even though I’m trying to thin out how many emails pack my inbox in a day, I immediately subscribed. Must read more of you!

    Reply

  42. #
    42
    Emily @ Life on Food — September 26, 2013 @ 6:18 am

    It is 6:30 am and this is all i want. Best. Breakfast. Ever. this morning. Now let’s make it happen.

    Reply

  43. #
    43
    Mrs. Amen — October 3, 2013 @ 4:17 pm

    I recently found your blog and am LOVING it!! Thank you for doing what you do.

    As soon as I saw this on your site I knew I had to make it before my 24 week glucose tolerance test because, let’s face it, I’m probably going to get gestational diabetes again. So last night I made it for dinner with grilled ham & cheese sandwiches. It was everything I’d hoped it would be and more. My 4 year old loved it (and wanted extra gorgonzola in his) and my 13 month old devoured it. Mr. Amen really like it, though he doesn’t understand why I made it on a practically 80 degree day. I’m thinking it is worth making all summer long (and all fall and all winter and probably all spring too). Even my dad, Mr. Meat & Potatoes, asked me to pass the recipe to my mom so she could make it for him.

    Reply

  44. #
    44
    Felicia — November 4, 2013 @ 4:29 pm

    I made this last night and it was delicious! I like my soup thick so I added a bit more flour and also threw in some little Yukon gold potatoes. it was amazing! I will definitely be making this again!

    Reply

  45. #
    45
    Kiki — January 24, 2014 @ 1:01 am

    I screwed up the roux, but the soup was still tasty. I subbed the nutmeg for cinnamon, since I was out of nutmeg. I think I need a small soup pot. :)

    Reply

  46. #
    46
    j.Louise — March 2, 2014 @ 4:15 pm

    This was so easy and brightened up my tiny Pittsburgh kitchen. Wow, girl.

    Reply

  47. #
    47
    Silvia — March 18, 2014 @ 5:11 pm

    I badly wanted to make this one before the weather turns too hot for chowder – and I finally did it! -> http://efreetintheoven.blogspot.it/2014/03/the-internet-is-for-corn.html
    Thanks so much for another blissfully cheese-laden recipe! ;-)

    Reply

Trackbacks/Pingbacks

  1. Pingback: » Why I Bake!

  2. Pingback: Weeknight Dinner Ideas: 5 Easy-to-Make Meals | The Nest Blog – Home Décor, Cooking, Money, Health & Sex News & Advice

  3. Pingback: » Weekend of Rest

  4. Pingback: 15 healthy soup recipes - Healthy Seasonal Recipes

  5. Pingback: Fall Recipes That Tantalize the Visual Palette as Well as the Taste Buds « Anne Garrison Studio Notes

  6. Pingback: culture: the word on cheese

Leave a Comment

Current day month ye@r *