Cheesy Corn Chowder with Bacon + Gorgonzola.
Let’s eat some comfort in a bowl!
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?
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.
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
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
Instructions
- 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.
Notes
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68 Comments on “Cheesy Corn Chowder with Bacon + Gorgonzola.”
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.
I love corn chowder, and love your addition of Gorgonzola! Seriously- that photo of the bacon is awesome!
Oh my goodness, this looks so rich! And perfect for Fall!
xx
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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!
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!
I would eat this ANY time of year! This would be fantastic on a chilly, rainy day!
Yum! Looks delicious! And so perfect for fall
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!
I have to have this immediately. Now how can I make this happen while I’m at work? Hmmmm…
Use as many !!!! as you want. I tend to over use the thumbs up, so don’t feel bad. Yummy soup!
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 :(
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!
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.
Looks AMAZING! Comfort food at its best.
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.) !
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
for real!
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.
soulmates!
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.
that would be delish.
Here’s the plan. Make this on Sunday afternoon. Cut out Gorgonzola cheese .. for a good reason —- ADD CHEDDAR TAILGATE BREAD. YES.
i like this plan.
My eyeballs have never had a better time.
Talk about YUM in a bowl!!!
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
OMG yes please!! Bacon-infused days are the best of days :)
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!
thank you so, so much kelsey! that means so much to me.
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?).
HA.
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!
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. :)
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 :(:(:(
Try arrowroot flour! It’s gluten free and a great thickener!
agreed on this! or maybe even oat flour… or doesn’t bob’s red mill make an all-purpose gluten free flour?
Yummy-looking soup!!
I am completely guilty of overdoing the hyphens and exclamation points too. It is embarrassing. I love love love this recipe. Beautiful shots too.
Tasty smokey fall goodness!
this would totally hit the spot right now. a great stick to your ribs fall recipe!
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! :)
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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 :)
late 2014!
This is perfect for the cold weather coming up! BOOKMARKED!!
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 :)
I love corn chowder and have never attempted making it myself. I think this one will be my first!
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This looks fantastic!! Will be making this for football Sunday :) If I wanted to add potatoes, how would you suggest I do it?
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Where’s the calorie count? is important… This recipe looks great and I will make it, and post the calories.
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 :-)
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!
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!
It is 6:30 am and this is all i want. Best. Breakfast. Ever. this morning. Now let’s make it happen.
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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.
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!
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. :)
This was so easy and brightened up my tiny Pittsburgh kitchen. Wow, girl.