Creamy Cheddar–Jack Corn Chowder

1. 1

   Cook the bacon in a large pot over medium heat, stirring, until crisp, about 10 minutes. Drain the grease, leaving about 1 tablespoon in the pot. Break the bacon into pieces in the pot.

2. 2

   Add the onion to the pot and cook until translucent, about 5 minutes. Stir in the potatoes and cook until they start to look translucent, about 10 minutes more. Add the chicken broth and season with oregano, salt, and pepper. Bring to a boil over high heat, then cover and simmer over low heat until the potatoes are tender, about 30 minutes.

3. 3

   Add the cream-style corn and whole kernel corn and cook for 10 more minutes.

4. 4

   Stir in the cream, Monterey Jack cheese, and Cheddar cheese over low heat until the soup is hot and the cheeses have melted. Do not boil. Remove from the heat and serve.

• Calories 305.81 kcal Moderate
• Protein 13.02 g Good Source
• Carbs 24.1 g Moderate
• Total Fat 17.75 g High
• Saturated Fat 9.7 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 49.33 mg Moderate
• Sodium 1191.66 mg High
• Fiber 2.18 g Low Source
• Sugar 6.07 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 230.03 mg Moderate
• Iron 0.85 mg Low Source
• Potassium 258.86 mg Low Source
• Vitamin A 4.85 mcg_rae Low Source
• Vitamin C 2.63 mg Low Source
• Vitamin D 0.2 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Corn 🌽