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This week I’m making the Gallas Family Famous Cheddar Corn Chowder!

With the weather cooling off and seasons changing, it is the perfect time to start making soups at home! Most of these are very easy, without a lot of time commitment – and can make a ton of extra meals throughout the week. Today’s recipe requires few ingredients, and all of them are easy to find!


So. What you’ll need first is:

Bacon – About 2-4 oz. chopped as fine as you can make it

Olive Oil

1 Large Yellow Onion

1 TBS Unsalted Butter

1/2 Cup Flour

Kosher Salt

Ground Pepper


3-4 Cups of Chicken Stock (Depending on the size of your desired soup base. This usually comes in containers of 4 cups, so I use that!)

1/2 Pound of White Boiling Potatoes, unpeeled

3 Ears of Fresh Corn, or 1 pound of Frozen

1/2 Cup of Half and Half

1/4 pound Sharp White Cheddar, Grated


You will also need a Chef’s Knife, Measuring cups and spoons, and either a Large Pot big enough for the entire soup or a Large Crock Pot.

I have a crock pot that can sauté and cook meats and veggies in the same pot at higher temperatures, so I use that – which is super easy on cleanup and keeps my soup warm if I have to leave for part of the day.

So first we want to cook our bacon. Add about 1/8 to 1/4 cup of Olive oil to your pot and heat it to Medium High Heat. You’ll want enough to make a thin cover on the bottom of your surface, but not too much! Then add your bacon and cook it until it gets nice and crisp, this should be about 5 minutes. Image

While that’s cooking – go ahead and dice up your onion into medium sized slices – small enough to eat easily, but big enough to add texture to the soup. Image

When your Bacon is done, take it out with a slotted spoon or fork, and lower your heat about 40 degrees. Then add your butter and onions to the bacon fat and cook them for 10 minutes, until the onion gets clear and looks really tasty!


While you’ve got that going, it might be a good time to start chopping up your Potatoes and shucking your corn. Image

You can also start with some of your other prep – Combine 2 tsps of salt, 1 tsp of pepper, and 1/2 tsp of tumeric with your 1/2 Cup of Flour – and add in any other spices you want. I like to use red pepper for a little extra kick. If you’re using fresh corn, you’ll also want to start a pot boiling with salted water. Image

There is also a TON of Cheddar Cheese to grate for this recipe, so get on it! It isn’t called Cheddar Corn Chowder for nothin!Image

When your Onions are ready, stir in the Flour/Spices mixture and cook for 3 minutes. This should give the Onions a thick, yellow color which will start getting all of our flavors going.Image

In the meantime, cut of your fresh corn kernels and Cook them in boiling water for about 3 minutes, then drain em out and set aside.


By now we should have some good smells going in our Kitchen! I absolutely love walking into a house that smells of cooking food – It just reminds me of the feeling of Home and makes the new season that much more rich to me!


Okay. Now we’re almost done. We want to add our Potatoes and Chicken stock to the pot and simmer the entire soup for about 15-20 minutes. We want those potatoes nice and tender! It’s important to note that there is a difference between Chicken Stock and Chicken Broth – Use stock if you can! It will give you much more flavor with this soup, and the spices will enhance the stock as well.Image

Mmm doesn’t that look good? You can leave this soup in your crock pot until you’re ready to eat it now! When you just can’t stand it anymore, throw in the corn and cheddar cheese and cook on medium for another 5 minutes until all that Cheddar is melted.ImageThen add Bacon as a garnish on top of the bowl when you serve and you are done! YUM!

So what did you think of our first recipe? Let me know what you liked, what you didn’t like, and what else you tried, added, or removed to make it your own dish!

) CG (