Now that we’re over a week into September, my excitement for fall has really set in. In New York, where I’ve spent the last few days, we went from summer to glimpses of fall, with a few rain-filled days. But then the sunshine broke through, and it’s back to summer again. The weather is clearly transitioning, and you can feel the excitement in the New York air. Everyone here is ready for fall. This is the time of year when I love to make summery soups. The nights are cool enough that a hot bowl of soup actually sounds good again. Corn chowder is always a go-to, but another soup I adore this time of year is creamy broccoli cheddar! As a kid, my mom would occasionally treat my brothers and me to Panera Bread after school. Or occasionally during our lunch break, if we had a morning doctor’s appointment, or something. It was always a special time when we got to spend time one-on-one with my mom, and I love thinking back to those memories. Combining an end-of-summer corn chowder with a creamy broccoli cheddar soup just made so much sense. The two recipes are actually very similar, so why not combine them?
These are the details
Step 1: crisp up the bacon Crisp up the bacon in a soup pot. I love to dice mine super small to make homemade bacon bits. They’re so yummy on top of the creamy, cheese-filled chowder. You can’t skip these! Pull the bacon out and save it for topping. I love to get mine nice and crispy!
Step 2: cook the corn, broccoli, and potatoes To the same pot with the bacon grease, add in the flour and onion. Let the flour in the bacon grease and create a small roux. This will help the soup thicken nicely and the cheese to melt easily into the chowder. Now add the garlic and let it cook a few minutes. Then add in the potatoes, corn, and broccoli. Season that all up with salt and pepper. Pour over a couple cups of water and let the vegetables simmer until they’re pretty tender. This only takes about 15 minutes. Step 3: purée the soup Next, purée some of the chowder to make it very creamy. I love to leave out a few pieces of corn and broccoli, then purée the rest. You can make this chowder as creamy and or as chunky as you like! Step 4: finish the soup Once the soup is creamy, mix in chopped chipotle chilies in adobo, whole milk, and both regular and spicy cheddar cheese. I know using two types of cheddar feels a little fussy, but trust me, me, the added flavor is worth it! My favorite spicy cheddar is from Whole Foods. It’s called rattlesnake cheddar, I’m obsessed with it. Let the chowder simmer until it’s thickened and very creamy and the cheese has melted. At this point, the soup will smell so DELICIOUS, and honestly, it will look delicious too. Step 5: for serving I served this chowder simply, with a handful of extra cheddar cheese, scallions, and cilantro. I love to add beer bread on the side for dipping. For me, it’s a chowder must. Every bowl of soup can benefit from a good, yummy slice of warm homemade beer bread. It only has 5 ingredients and and is done in under an hour. Simple as can be, and every spoonful is so delicious. Think a little spicy, a touch creamy, filled with cheese, and topped with flavorful toppings.
Looking for other end-of-summer corn recipes? Here are some favorites: Crockpot White Chicken Chili Burrito Bowls Spicy Buffalo White Chicken Chili Creamy Corn, Zucchini, and Bacon Chowder Honey Garlic Shrimp, Corn, and Avocado Bacon Salad Garlic Herb Corn Carbonara with Burrata Skillet Creamy Cajun Chicken Lazone with Herby Corn Lastly, if you make this Creamy Broccoli Cheddar Chipotle Corn Chowder, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
