Mohamed Shili Pioneer Woman Corn Chowder is made with butter, onion, bacon, bell peppers, corn, and a blend of Monterey Jack and Pepper Jack cheeses. This hearty Pioneer Woman Corn Chowder recipe creates a dinner that takes about 45 minutes to prepare and can serve up to 12 people.
Pioneer Woman Corn Chowder Ingredients
- 4 tablespoons (1/2 stick) butter
- 1 whole onion, chopped
- 3 slices bacon, cut into pieces
- 3 whole bell peppers, finely diced (red, yellow, orange)
- 5 ears corn, kernels sliced off
- 1/4 cup all-purpose flour
- 3 cups chicken stock or broth
- 2 cups half-and-half
- 1 heaping cup grated Monterey Jack
- 1 heaping cup grated pepper Jack
- 1/3 cup sliced green onions
- Salt and freshly ground black pepper
- 12 bread bowls, tops cut and centers hollowed out for serving
How To Make Pioneer Woman Corn Chowder
- Prepare the base: In a large pot, melt the butter over medium-high heat. Saute the chopped onion until translucent, about 3 minutes. Add the bacon and let it render and brown slightly, about 2 minutes.
- Add veggies: Mix in the diced bell peppers and stir for 2 minutes until slightly softened. Follow with the corn kernels, cooking for an additional minute to bring out their sweetness.
- Thicken the soup: Sprinkle the flour over the vegetables, stirring to coat evenly. Cook for 1 minute to remove the raw flour taste. Gradually pour in the chicken stock, stirring constantly to combine and prevent lumps. Allow the soup to come to a simmer and thicken slightly, about 3-4 minutes.
- Combine creamy elements: Reduce the heat to medium and stir in the half-and-half. Cover and simmer gently for 15 minutes, stirring occasionally.
- Final touches: Add the green onions and both cheeses to the pot, stirring until the cheese is melted and the soup is smooth. Season with salt and pepper to taste.
- Serve: Ladle the hot chowder into prepared bread bowls and serve immediately. Enjoy the creamy, hearty flavors with a rustic presentation that’s sure to impress.
💭 Recipe Tips
- Choose Fresh Corn: Use fresh corn off the cob for the best flavor and texture; the kernels will add a natural sweetness and crunch to your chowder.
- Cooking Bacon: Render the bacon slowly on medium heat to release fat, which imparts a smoky flavor to the soup base and enriches the overall taste.
- Cheese Choices: Experiment with different types of cheeses for new flavors; Gouda or smoked cheddar can be delightful alternatives to traditional Jack cheeses.
- Stir Regularly: While simmering, stir your chowder regularly to prevent ingredients from sticking to the bottom and to ensure even cooking and flavor distribution.
- Season to Taste: Adjust salt and pepper gradually after adding cheeses, as they can vary in saltiness; always season to your taste to get the perfect balance.
What To Serve With Corn Chowder?
Corn Chowder pairs well with jalapeño cheddar biscuits, a tangy apple cabbage slaw, cucumber salad with dill, and zesty garlic kale chips. It also can be served alongside sweet potato fries, roasted Brussels sprouts with balsamic glaze, savory mushroom tarts, and a quinoa spinach salad for a robust meal.
How To Store Corn Chowder?
Refrigerate: Cool the Corn Chowder completely. Then, either cover the pot with a lid or transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
Freeze: For extended storage, freeze the Corn Chowder. First, let it cool completely, then pour it into freezer bags or use a freezer-safe container. The chowder can be frozen for up to 2 months. When ready to eat, thaw it overnight in the refrigerator before reheating.
How To Reheat Leftover Corn Chowder
In The Oven: Preheat the oven to 350°F (175°C). Transfer the Corn Chowder to an oven-safe dish and cover it with aluminum foil. Reheat for about 15-20 minutes, or until it is hot all the way through.
In The Microwave: Place a portion of the Corn Chowder in a microwave-safe dish and cover it loosely with plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.
In The Air Fryer: Preheat the air fryer to 350°F (175°C). Pour the Corn Chowder into an air fryer-safe container. Heat for 5-10 minutes, checking halfway to avoid overheating or drying out.
Pioneer Woman Corn Chowder Nutrition Facts
Amount Per Serving
- Calories 499
- Total Fat 40g
- Saturated Fat 25g
- Cholesterol 120mg
- Sodium 867mg
- Potassium 491mg
- Total Carbohydrate 32g
- Dietary Fiber 2.5g
- Sugars 7.3g
- Protein 6.8g
- Vitamin A 54%
- Vitamin C 28%
- Calcium 9%
- Iron 7%
Frequently Asked Questions
Can I Use Frozen Corn Instead of Fresh?
Yes, you can use frozen corn if fresh is not available. Thaw the corn completely before using to prevent excess water from diluting the chowder. Frozen corn can be a convenient option and still delivers good flavor and texture similar to fresh kernels.
How can I thicken my Corn Chowder?
To thicken corn chowder, you can use a roux made from flour and butter cooked together before adding the liquid ingredients. Another method is to blend a portion of the soup and mix it back in, or you can add a slurry of cornstarch and water.
Try More Pioneer Woman Recipe:
- Pioneer Woman Slow Cooker Broccoli Cheese Soup
- Pioneer Woman Slow Cooker Chicken Tortilla Soup
- Pioneer Woman Chicken Tortilla Soup
Pioneer Woman Corn Chowder
Description
Pioneer Woman Corn Chowder is made with butter, onion, bacon, bell peppers, corn, and a blend of Monterey Jack and Pepper Jack cheeses. This hearty Pioneer Woman Corn Chowder recipe creates a dinner that takes about 45 minutes to prepare and can serve up to 12 people.
Ingredients
Instructions
- Prepare the base: In a large pot, melt the butter over medium-high heat. Saute the chopped onion until translucent, about 3 minutes. Add the bacon and let it render and brown slightly, about 2 minutes.
- Add veggies: Mix in the diced bell peppers and stir for 2 minutes until slightly softened. Follow with the corn kernels, cooking for an additional minute to bring out their sweetness.
- Thicken the soup: Sprinkle the flour over the vegetables, stirring to coat evenly. Cook for 1 minute to remove the raw flour taste. Gradually pour in the chicken stock, stirring constantly to combine and prevent lumps. Allow the soup to come to a simmer and thicken slightly about 3-4 minutes.
- Combine creamy elements: Reduce the heat to medium and stir in the half-and-half. Cover and simmer gently for 15 minutes, stirring occasionally.
- Final touches: Add the green onions and both cheeses to the pot, stirring until the cheese is melted and the soup is smooth. Season with salt and pepper to taste.
- Serve: Ladle the hot chowder into prepared bread bowls and serve immediately. Enjoy the creamy, hearty flavors with a rustic presentation that’s sure to impress.
