Creamy, cheesy, loaded corn chowder chock full of veggies and delicious pork or chicken! This hearty soup is a stick-to-your-ribs, much needed chowder for when those icy-cold winter winds start to blow! Come in from the cold and warm your bones with this heartwarmingly-good, homemade pork or chicken corn chowder with potatoes this season!   

 

 

Is there anything more comforting, than a piping hot bowl of soup on a cold fall or winter’s day? 

There was nothing better, after trekking home from school through 3 feet of snow, frozen to the bone, and tumbling in through the back door, than to come home to the wonderful smells of a pot of soup simmering on the stove! 

All the day’s troubles suddenly melted away!! 

 

 

 

 

And this big ol’ pot will bring you right back to your childhood, wiping away the stress and tears of the day! 

 

This thick, creamy-rich and cheesy chowder is made in two, super-easy steps. It starts in the crock pot with either pork or chicken, and then finishes quickly and easily in a small stock pot on the stove. No biggie. Not everything should be made in one pot. 

Sometimes the good stuff takes two. 

 

 

 

 

 

Super cheesy and buttery, and NOT greasy, because I only use REAL butter!

This is the only butter I use, and it’s perfect this time of year for everything from appetizers, sauces, gravies, side dishes, main dishes, and all of your holiday baking. It never let’s me down!!  Minerva Dairy is 85% butterfat, and makes THE. BEST. Pie crust you’ve ever tasted! Perfect for those holiday pies! 

 

 

 

 

I mean, seriously, just look at this glorious pot of soup! I don’t know why more people don’t appreciate the simpler things in life that just make us smile. Especially when we need comfort the most. 

 

 

 

 

No fancy-pants ingredients. Nothing expensive. Just plain old good, down-home comfort food for the soul. 

 

 

 

 

And no worries about the corn, either! I simply used frozen corn, and it was fantastic! If you have a stash of good summer corn hanging out in the freezer, though, this is one to keep in mind to use it for!

 

 

 

 

All I had on hand were russet potatoes, so I peeled them to make this. But if you want extra vitamins, minerals, and quicker prep, just use red potatoes. 

A lot of the good stuff for us is actually in the skin, and the skin of red potatoes becomes tender when cooked, so you don’t have to peel them. 

 

 

 

 

Once the meat is cooked, be it pork or chicken, the rest comes together very quickly! I used simple pantry and fridge items to finish it off, but you can add whatever makes you smile. 

Bell peppers, hot peppers, asparagus, broccoli, green beans, or different cheeses that melt easily! 

 

 

 

 

I wanted to just go old school for us this time, though, as we aren’t doing so well right now. Life sure is a mystery ride, that’s for sure! And we needed something simple and totally comforting to set our hearts at ease, even if just for a short while. 

 

 

 

 

So, when those icy-cold north winds start chilling you to the bone, and you’re in need of some serious TLC, make a pot of this Cheesy Corn Chowder with Pulled Pork (or Chicken) & Potatoes!

The perfect, welcome-to-winter comfort food! Hope you all enjoy!! Bundle up and stay warm! 

 

 

Cheesy Corn Chowder with Pulled Pork (or Chicken) & Potatoes

Print

Ingredients

For Crock Pot/Slow Cooker:

• 1 (2 lb.) pork loin roast (*or 2 lbs. boneless skinless chicken breasts)
• seasoned salt, I used Goya, and regular black pepper to taste
• 2 Tbl. HV Ranch Dressing and Dip mix
• 1 can light beer, can sub chicken broth or water
• 1 cup water
• 4 Tbl. Minerva Dairy Amish Butter with Sea Salt

For Stock Pot:

• 4 more Tbl. butter
• 1 medium onion, chopped
• 1 large rib celery, sliced
• 2 large cloves garlic, finely minced
• 1/4 cup flour
• 4 cups chicken broth, add more later if needed
• 1 Tbl. Better Than Bouillon Chicken Base
• 2 cups heavy whipping cream
• 3 medium-sized russet potatoes, peeled, diced into 1/2 - 3/4 inch squares
• 5 cups fresh cut from the cob or frozen corn
• 4 oz. cream cheese, cut up
• 2 (packed) cups freshly grated sharp white cheddar cheese, don't use pre-shredded
• 1 (14 oz.) can creamed corn
• salt and white pepper to taste (start with 1/4 tsp. each)

Instructions

Place pork (or chicken) seasoned on all sides with a little seasoning salt and black pepper, into crock pot. Sprinkle top evenly with dry Ranch mix, add water and beer. Dot top with butter, cover, and cook on HIGH for 8 hours, until easily pulled, (pull in pot), keep on LOW until needed. (*Chicken should only take about 4 - 5 hours, depending on their size.) 

In large stockpot, add 4 Tbl. butter, onions, and celery, and sauté until just tender. Add garlic, and saute one minute longer. Add flour, and stir and cook for 2 minutes.

Slowly add chicken broth, whisking to keep smooth, then add chicken bouillon base, heavy cream, potatoes, and corn. Stir to combine. Bring to a simmer, cover, and simmer, stirring occasionally, until potatoes are tender, about 10 minutes.  

Slowly add cream cheese, white cheddar (a little at a time), and can of creamed corn. Stir gently until melted and creamy. With a slotted spoon, add pulled pork (or chicken) chunks and heat through. Taste, and add salt and white pepper to taste. (I added just a tiny bit of salt and a 1/4 tsp. white pepper.) 

Ladle into bowls, and serve garnished with a spoonful of sour cream, shredded cheese, crumbled bacon, and snipped green onions, only if desired.

Notes

Though you can sub chicken broth or water for the beer, I do highly recommend that you use a light beer. It will not end up tasting like beer, the little bit of alcohol will cook out, and the natural enzymes in beer greatly help to tenderize the meat.