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Creamy Corn and Cheese Chowder

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This creamy corn and cheese chowder is a rich and comforting soup loaded with sweet corn, colorful bell peppers, tender halal turkey strips, and melted Monterey Jack and pepper Jack cheeses. With its velvety broth and hearty texture, this cozy chowder is perfect for family dinners, cold evenings, or serving in warm bread bowls.

  • Total Time: 40 minutes
  • Yield: 12 servings

Ingredients

  • 4 tablespoons butter
  • 1 large onion, chopped
  • 1 cup halal turkey strips, chopped
  • 1 red bell pepper, finely diced
  • 1 yellow bell pepper, finely diced
  • 1 orange bell pepper, finely diced
  • 5 ears fresh corn, kernels removed
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth
  • 2 cups half-and-half cream
  • 1 1/2 cups Monterey Jack cheese, grated
  • 1 1/2 cups pepper Jack cheese, grated
  • 1/3 cup green onions, sliced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 12 small bread bowls, hollowed out

Instructions

  1. Melt the butter in a large soup pot over medium-high heat.
  2. Add the chopped onion and cook for 2 to 3 minutes until softened and fragrant.
  3. Stir in the chopped halal turkey strips and cook for another 2 minutes.
  4. Add the diced red, yellow, and orange bell peppers and cook for about 3 minutes while stirring occasionally.
  5. Mix in the fresh corn kernels and cook for 1 minute.
  6. Sprinkle the flour evenly over the vegetables and stir until fully combined.
  7. Slowly pour in the chicken broth while stirring constantly until smooth. Cook for 3 to 4 minutes until slightly thickened.
  8. Reduce the heat to low and stir in the half-and-half cream. Cover and simmer gently for 15 minutes.
  9. Add the Monterey Jack and pepper Jack cheeses gradually, stirring continuously until fully melted and creamy.
  10. Stir in the sliced green onions and season with salt and black pepper.
  11. Serve hot in bread bowls or regular soup bowls.

Notes

  • Frozen corn can be substituted for fresh corn if needed.
  • For a thicker chowder, add diced potatoes or simmer longer.
  • Use smoked turkey strips for extra smoky flavor.
  • Store bread bowls separately to prevent sogginess.
  • Reheat slowly over low heat to keep the cheese sauce smooth.
  • Vegetable broth can replace chicken broth for a vegetarian version.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Halal

Nutrition

  • Serving Size: 1 serving
  • Calories: 420
  • Sugar: 8g
  • Sodium: 780mg
  • Fat: 24g
  • Saturated Fat: 13g
  • Unsaturated Fat: 9g
  • Trans Fat: 0.5g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 18g
  • Cholesterol: 65mg

Find it online: https://cooksplash.com/creamy-corn-and-cheese-chowder/