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This is a great soup on a cold day. I love it with cornbread. I like to double the batch and freeze it.


  • 2 Tablespoons extra virgin olive oil
  • 2 stalks of celery, finely chopped
  • 1 medium red bell pepper
  • 1 medium onion, finely chopped
  • 1 jalapeno, finely chopped, seeds and membrane removed
  • 1/2 Cup cooked, chopped bacon
  • 3 cloves garlic, minced
  • 2 14 oz cans chicken broth
  • 3 Tablespoons flour
  • 3 ears of fresh corn kernels
  • 4 oz softened cream cheese
  • 1 Cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 Cup shredded cheddar cheese


  • Place olive oil in a large pot over medium heat.
  • Saute celery, bell pepper, onion and jalapeno until softened.
  • Stir in garlic and bacon; cook for another 3 minutes.
  • Whisk the broth with the flour in a large bowl then stir into soup.
  • Stir in corn and bring to a low boil and reduce heat.
  • Whisk together the cream cheese and milk in a large bowl until smooth.
  • Stir into soup along with the salt, pepper and cheddar cheese.
  • Simmer until ready to serve.

Categories: Chowder 
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