Saturday, September 21, 2019

Cheesy Corn Chowder

Cheesy Corn Chowder

When Nancy and I were just starting our life after graduate school, we met several nice couples. One was Art and Rita Crotzer. With job changes and life happening, we lost track of them. But from time to time, I remember them. I remember them every time I make Cheesy Corn Chowder from Rita's recipe. I've made very few changes to the written recipe she gave us.

Serves 4 to 6


4 Ears of corn, kernels removed
1 medium yellow onion, diced
2 Tbsp unsalted butter
1 quart plus 1 cup of chicken stock
2 carrots, peeled and sliced in 1/8” rings
2 potatoes, peeled and cut in ½” cubes
4 slices bacon, cut in 1” rectangles
2 cloves garlic minced
10 ounces sharp cheddar cheese, shredded
1 cup all purpose flour
1 teaspoon Worcestershire Sauce
Pinch of ground nutmeg
Salt and pepper to taste


Melt the butter over medium heat and when bubbling, add bacon pieces and sauté slowly to half done.

Add the onion and carrot and continue to slowly sauté until onions turn translucent.

Add the stock, corn, Worcestershire sauce, potato, nutmeg, pepper (but not salt). Simmer until potatoes are just done.

Coat shredded cheese in flour, shaking to remove excess flour. Add to simmering stock. Do not boil soup after adding cheese. Simmer for 5 to 10 minutes to cook out flour and allow soup to thicken.  Taste and adjust salt.