How To Make Top-Rated Corn and Cheese Chowder

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If you’re looking for a hot, tasty comfort meal for a cold night, look no further! The Pioneer Woman, Ree Drummond, has a perfect (and top-rated) corn and cheese chowder that the whole family (and then some) will love! It’s easy to make and serves up to 12 people.

The Pioneer Woman’s Corn and Cheese Chowder Recipe:


  • 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 (if desired, but strongly recommended!)
Melt butter over medium heat in a large pot. Add onions and cook for about two minutes, then add the bacon and cook for another minute. Next, add the bell peppers and corn, and cook for another minute or two. Sprinkle flour evenly on top of the mixture and stir to combine. Pour in the chicken stock and continue to stir, allowing it to thicken for 3-4 minutes, reducing the heat to low. Add the half-and-half, cover and simmer for 15 minutes. Add the cheeses and green onion, and when the cheese is melted, check the taste and add salt and pepper as needed. Serve in bread bowls and enjoy!