I absolutely love corn season! I stock up and use it for corn on the cob, grilling, corn salad, soups, stews, and my new favorite, corn chowder with roasted red peppers and bacon. Phew! that’s a mouthful…so is this chowder. Hehe! It’s smooth and creamy, yet nice and chunky with loads of corn, bacon, and red peppers. Then the white cheddar ties it all together. Mmmm so good!
Let’s make Corn Chowder
To begin place the two red bell peppers on a baking sheet or tray. Pop them under the broiler for 20 minutes. Use tongs to turn every 5 minutes or so. In the meantime, cut the corn kernels off of the cob and place into a bowl.
Dice the onion and bacon. Grate the cheese and set it aside. Once the peppers are done roasting, cover them with plastic wrap, or place them into a plastic bag to sweat for 2 minutes. Then peel them, remove the trunks and seeds and dice them.
Next, set a stew pot or Dutch oven over medium heat. Add 1 Tbsp of olive oil and add in the bacon. Cook for 8 minutes or until browned. Transfer to a plate lined with a paper towel and set aside.
Remove the bacon grease from the pot, then add in the onion. Cook for two minutes then add in the corn and cook an additional 5 minutes, stirring frequently.
Push the corn to the sides, making space in the middle for the butter. Once it is melted, add 2 Tbsp of flour and stir together. Mix into the corn and cook for 2 minutes. Add in the chicken stock and bring it to a simmer. Lower the heat to medium-low and simmer for 10 minutes, stirring every so often
Scoop out 1 cup of the corn and place into a blender. Puree until smooth. *Use caution when using a blender with hot liquids*. Pour the corn puree back into the pot and mix well.
Then add the white cheddar cheese and stir until smooth and creamy. Add in the bacon and red peppers. Salt to taste and stir well. Viola! Creamy and delicious corn chowder! Serve hot, Enjoy!
How to Store Corn Chowder
If you have any leftovers you can store it in an airtight container or in freezer bags. For meal prep, use individual size containers. This corn chowder will last in the refrigerator for up to 5 days. In the freezer for up to 5 months.
Alternatives and substitutions.
you can also roast the red bell peppers in the oven at 425° for 35-45 minutes. On the grill for 25 minutes, or over a flame until soft and the skin has charred. just make sure to turn as needed.
If you don’t have fresh corn, you may use canned sweet yellow corn or frozen corn. Don’t have bacon? Use ham. Gluten free? Yes! simply swap out the all-purpose flour for rice flour, or you can remove the butter and flour from the recipe ( the texture may be slightly off if you choose to do this ).
Till the next one!
Did you make this recipe? Please give it a star rating and leave your thoughts in the comment section below. Snap a picture of the recipe you made and tag me @mariasblisscorner with the hashtag #mariasblisscorner. Thank you!
Corn Chowder With Roasted Red Pepper and Bacon
Ingredients
- 5 ears of sweet yellow corn ( about 3 cups )
- 1 small yellow onion
- 2 red bell peppers roasted, peeled and diced
- 3 strips thick cut bacon ( about ½ cup )
- 2 oz white cheddar cheese ( about ½ cup shredded )
- 2 Tbsp butter
- 2 Tbsp flour
- 2 cups chicken stock
- salt to taste
Instructions
- Place bell peppers on a baking sheet and pop under the broiler for 20 minutes. Using tongs, turn every 5 minutes.
- In the mean time, cut the corn kernels off the cob into a bowl ( skip this step if using canned or frozen corn ). Dice the onion and bacon. Grate the cheese and set aside.
- Pull peppers out of the oven and cover with plastic wrap or place into a plastic bag to sweat for 2 minutes. Remove the trunks, peel the skin off, and remove the seeds. Dice the peppers and set aside.
- Heat a stew pot or Dutch oven over medium heat. Add 1Tbsp olive oil then add in the bacon. Cook for 8 minutes, or until browned. Transfer the bacon to a plate lined with a paper towel and set aside.
- Remove half of the bacon drippings from the pot, then add in the onion. Cook for 2 minutes then add in the corn and cook for 5 minutes, stirring frequently. Push corn to the sides of the pot, clearing space in the middle to add the butter. Once the butter melts, add in the flour and stir together. Stir into the corn and cook 2 minutes. Then add the chicken stock.
- Bring to a simmer and lower the heat slightly. Simmer for 10 minutes. Take out 1 cup of the corn and place into a blender. Puree until smooth ( use caution when using a blender with hot liquids ) then pour it back into the pot. Add the shredded cheese and stir until melted. Add in the bacon and roasted peppers. Stir to combine. Season with salt to taste. Enjoy!
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