Recipe of the Day: Ree’s Top-Rated Corn and Cheese Chowder | Food Network



Fresh corn and two cheeses send Ree’s chowder over the top, flavor-wise.

Get the recipe: http://www.foodnetwork.com/recipes/ree-drummond/corn-and-cheese-chowder-recipe-2042574

Corn and Cheese Chowder
Recipe courtesy of Ree Drummond
Total: 40 min
Prep: 15 min
Cook: 25 min
Yield: 12 servings
Level: Easy

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, hollowed out

Directions

In a large pot, melt the butter over medium-high heat. Add the onions and cook for a couple of minutes. Add the bacon and cook for another minute or so, and then add the bell peppers and cook for a couple of minutes. Finally, add the corn and cook for a minute.

Sprinkle the flour evenly over the top and stir to combine. Pour in the chicken stock and stir well. Allow this to thicken for 3 or 4 minutes, and then reduce the heat to low. Stir in the half-and-half, and then cover and allow to simmer and thicken for 15 minutes or so.

Stir in the cheeses and green onions. When the cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Ladle into the bread bowls and serve immediately.

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18 Replies to “Recipe of the Day: Ree’s Top-Rated Corn and Cheese Chowder | Food Network”

  1. I don't mean to nit-pick but the order of operation seems odd to me. If we render the fat from the bacon then use said fat to sweat the onion and the pepper off we then build layers of flavor in the soup. You would have sweet from the onion, some bitter from the peppers, salty from the bacon, ect. Like I said don't mean to nit-pick but the order of operation seems weird to me.

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