Creamy Parmesan Corn Chowder

08 Feb 2024, 00:00

This Creamy Parmesan Corn Chowder is sure to delight and tantalize your tastebuds! Made with roasted red bell peppers, parmesan cheese, and bacon!

This Creamy Parmesan Corn Chowder is sure to delight and tantalize your tastebuds! | MomOnTimeout.com

There’s just something about January that screams SOUP TIME to me. I think it’s because we’ve finally settled down from Christmas and New Years, the candy is mostly gone from the house (mostly) and I just get those cravings to make something that is simple, nourishing, and warm for my family. And nothing is more comforting than soup, right? Soups and slow cooker meals are what get me through the winter 🙂

Speaking of family, ours has been temporarily expanded to include my in-law’s pet fish, ReeBry. I’ll give you a second to figure out where that name came from…(hint: think of my boy’s names). Betty and Lauren scheduled an impromptu trip to Peru…for a month. That’s just pretty much how they roll. I can’t wait to be retired! Betty’s brother is visiting Peru from Argentina and she didn’t want to miss out on the chance to visit. Kind of makes me thankful (and slightly less annoyed) at how close most of my relatives live to me.

You would think with that intro that I would be sharing some Latin-inspired dish today but no, I bring you corn chowder. And that, my friends, is just how I roll. BTW, who IS interested in some Peruvian dishes being shared here? I’ve got some doozies but I don’t know how open you all are to new cuisines…let me know and I’d be happy to share a few of Betty’s easier recipes.

Anyways, back to the recipe I AM sharing today 🙂 This recipe is inspired from my Aunt Lana’s Parmesan Corn Chowder recipe but I added some of my own flair to it. Ya know, bacon, roasted red bell peppers and such 🙂 Basically, I kicked it up a notch – or two.

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This Creamy Parmesan Corn Chowder is sure to delight and tantalize your tastebuds! | MomOnTimeout.com

There is so much flavor in this chowder that I’d be shocked if you didn’t go in for a second bowl. I know we sure did! The warmth and depth of flavor is what makes this chowder ultra-comforting and delicious.

Creamy Parmesan Corn Chowder is mild enough in flavor that even the boys loved it and despite Bryce asking if the green onions were grass…he ended up polishing off his entire bowl! (He’s in this phase where if it’s green, he doesn’t like it. Fun, huh?) The bacon adds a nice smokiness to this otherwise, pretty sweet chowder. The roasted red bell peppers made it in because I LOVE them and they add a nice pop of color.

The best part is there aren’t any fancy ingredients, everything here is stuff you probably already have in your pantry! The chowder takes less than an hour from start to finish and when it’s done, your house smells like bacon and your belly will be begging you to grab a spoon. Life just doesn’t get any better 🙂

This Creamy Parmesan Corn Chowder is sure to delight and tantalize your tastebuds! | MomOnTimeout.com

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This Creamy Parmesan Corn Chowder is sure to delight and tantalize your tastebuds! Made with roasted red bell peppers, parmesan cheese, and bacon!

Course Appetizer Cuisine American Keyword creamy parmesan corn chowder Prep Time 10 Cook Time 40 Total Time 50 Servings Calories 308kcal Author Trish - Mom On Timeout

Ingredients

3 slices bacon cut into small pieces
1 cup onion chopped
1/4 cup all-purpose flour
32 oz low-sodium chicken stock 1 carton - or vegetable stock
1 large russet potatoes or two small - peeled and diced
15 oz sweet corn 1 can
15 oz cream style corn 1 can
1 cup milk
1/2 cup red bell pepper chopped and roasted
1 tsp dried basil
1/2 cup Parmesan cheese shredded
salt and pepper to taste
Toppings: sliced scallions, shredded Parmesan cheese, crumbled bacon

Instructions

Brown bacon in a large pot over medium heat.
Remove bacon with a slotted spoon, set aside. Drain all but 2 tablespoons of grease from pot.
Add onion and cook over low heat, stirring occasionally, for 10 minutes or until onion is soft and lightly browned.
Stir in flour and cook for 2 minutes, stirring frequently. Add stock and potato and bring mixture to a boil.
Simmer for 15 minutes or until potatoes are nice and tender.
Add both cans of corn, milk, roasted bell pepper and basil. Continue cooking for 10 minutes more over medium heat until soup is slightly thick and corn is tender.
Stir in cheese and cook until melted.
Season with salt and pepper.
Ladle into bowls and top with scallions, shredded Parmesan cheese, and crumbled bacon if desired.