Cheesy Corn Chowder
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Cheesy Corn Chowder
Leftover grilled corn? (Check out our Grill Roasted Corn-on-the-Cob for an extra buttery version.) Here is a quick and tasty way to use it up!
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15 min
Prep Time
40 min
Total Time
4
servings Make One Get One
It's all about creating one dish and turning the leftovers into something new!
This satisfying corn chowder is extra easy to throw together when you have leftover Grill Roasted Corn-on-the-Cob in your fridge. Just cut the buttery corn off the cob to measure 1 1/2 cups (about 2 ears), then use the corn in this creamy soup that has tons of vegetables and packs a little punch of heat. Don't forget to top it off with not one, but two kids of Land O Lakes® shredded cheese.
It's another new meal, not just the leftovers. Enjoy!
Ingredients
4 (2 tablespoons) Land O Lakes® Butter Balls
1 small (12 cup) onion, chopped
12 cup chopped red bell pepper
1 tablespoon finely chopped jalapeño chile pepper
2 tablespoons all-purpose flour
1 tablespoon finely chopped fresh garlic
12 teaspoon kosher salt
14 teaspoon ground red pepper (cayenne)
14 teaspoon smoked paprika
2 cups chicken broth
1 12 cups (2 ears) roasted corn
1 cup Land O Lakes® Half & Half
4 ounces (1 cup) Land O Lakes® Habanero Jack Cheese, shredded
4 ounces (1 cup) Land O Lakes® Mexican Blend Farmstyle Cut Shredded Cheese
Optional Toppings
Sliced green onions
Chopped fresh cilantro
Bacon bits
How to make
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STEP 1
Melt Butter Balls in 3-quart saucepan over medium heat. Add onion, bell pepper and jalapeño; cook 5 minutes or until vegetables are tender. Add flour, garlic, salt, cayenne and smoked paprika; stir to coat vegetables. Cook 1 minute. Mix in chicken broth and corn; cook, stirring occasionally, 6-8 minutes or until mixture comes to a boil.
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STEP 2
Reduce heat to low. Add half & half and Habanero Jack and Mexican Blend cheeses. Cook, stirring occasionally, 6-8 minutes or until cheese is melted.
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STEP 3
Ladle into bowls. Garnish as desired with sliced green onions, chopped cilantro, bacon bits and/or additional shredded cheese.
Tip #1
This recipe can easily be doubled if you have extra ingredients on hand.
Tip #2
Make your own roasted corn by cooking corn in a skillet with 2 tablespoons butter over medium-high heat 15 minutes or until kernels become lightly browned.
450 Calories
32 Fat (g)
95 Cholesterol (mg)
1140 Sodium (mg)
22 Carbohydrates (g)
3 Dietary Fiber
18 Protein (g)
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.
And don't forget to tag us @landolakesktchn.
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