Indulge in the ultimate comfort food with this rich, creamy Cheesy Potato Corn Chowder. Crafted with a luxurious blend of cream and crumbled Dill NY cheddar cheese from Jisa Farmstead, this hearty soup is brimming with tender potatoes, sweet corn, vibrant red bell pepper, and crispy bacon. It’s more than just a soup; it’s a bowl of pure, heartwarming bliss, guaranteed to satisfy your cravings.
This incredibly creamy and satisfying Cheesy Potato Corn Chowder truly lives up to its name, offering a delightful culinary experience that feels like a warm hug. Prepared with fresh, wholesome ingredients, it’s the perfect dish to bring comfort and joy to any meal. Whether you’re seeking a cozy dinner on a chilly evening or a delightful lunch, a steaming bowl of this chowder is just what you need. You’ll thank yourself for making it!
Big holiday meals are often a highlight of the year, but for many, the anticipation of leftovers is just as exciting. Imagine elevating a simple turkey or ham sandwich by pairing it with a piping hot bowl of this delicious corn chowder. The combination creates a meal that transcends the ordinary, bringing smiles and warmth around the table. It’s the kind of comforting food that makes every moment special, turning everyday meals into memorable occasions.
This recipe is proudly sponsored by Jisa Farmstead Cheese. While this post is sponsored, all opinions and my genuine love for their Nebraska-made cheese are entirely my own. Their commitment to quality shines through in every bite.
Heartwarming Cheesy Potato Corn Chowder: A Taste of Nebraska
For those who know me, two things are abundantly clear: my profound love for soup and my unwavering pride in my home state of Nebraska. As a Nebraska native through and through, I find that this particular potato corn chowder recipe beautifully embodies both of these passions. It’s a culinary tribute to the heartland, combining the comforting warmth of a rich soup with ingredients deeply rooted in my state’s agricultural heritage.
Driving through the magnificent landscape of Nebraska, one is immediately struck by two prominent features: sprawling farms and endless fields of corn. It’s no coincidence that our beloved university mascot proudly bears the name “Cornhuskers!” When I had the opportunity to create a recipe in collaboration with my friends at Jisa Farmstead Cheese, my decision was instantaneous. I knew it had to be a soup, and more specifically, a celebration of one of Nebraska’s greatest treasures: a vibrant and delicious corn soup. This chowder not only pays homage to our agricultural roots but also showcases the incredible quality of locally sourced ingredients.
Discover the Delight of Jisa Farmstead Cheese Nuggets
Our household has always been a haven for cheese enthusiasts. In fact, I’m fairly certain I’ve never encountered a cheese flavor I didn’t adore! Every Sunday, a grand family meal is incomplete without a carefully curated cheese plate for happy hour. Among the many delights, the “cheese curds” – or, as Jisa’s Cheese affectionately calls them, “nuggets” – consistently rank as a top favorite. These bite-sized wonders offer a delightful texture and burst of flavor that’s simply irresistible.
The foundation of these delectable nuggets is a smooth, rich NY Cheddar, providing a classic and satisfying base. But the true magic lies in the exciting array of flavors infused into these nuggets! You can choose from tantalizing options such as Buffalo Wing, fresh Dill, aromatic Garlic, zesty Ranch, smoky Smokin’ Joe’s, and their renowned Award-Winning Flavors: the robust NY Cheddar and the intriguing California Garlic Pepper. Each flavor offers a unique experience, perfect for snacking, entertaining, or, as you’ll soon discover, enhancing your favorite recipes.
The Story of Jisa Farmstead Cheese: From Humble Beginnings to Dairy Excellence
The mission of Jisa Farmstead Cheese is clear and commendable: to provide consumers with full-flavored, whole milk farmstead-style cheese. Their philosophy extends beyond cheese-making; it’s a commitment to harnessing natural resources to nourish communities, foster local employment, and diligently care for their land. This dedication to quality and sustainability is evident in every aspect of their operation.
The story of Jisa Farmstead Cheese begins in 1946, when Dave Jisa’s father, Lad, established the dairy farm in Brainard, Nebraska. What started with just a few Holsteins has grown into a thriving enterprise, now milking over 300 cows daily. This remarkable growth is a testament to generations of hard work, passion, and an unwavering dedication to dairy farming.
The idea to establish a cheese factory emerged during a challenging period when milk prices plummeted, threatening the survival of small dairies across the Midwest. In response to these difficulties, Dave Jisa, in collaboration with the University of Nebraska, embarked on a journey to learn the intricate art of cheese-making. This innovative step not only diversified their farm’s operations but also ensured its longevity and continued success, allowing them to transform their high-quality milk into exceptional cheese products.
From Seed to Cheese: A Farmstead’s Unwavering Commitment to Quality
The Jisa family’s deep commitment to quality is rooted in their unique “Seed to Cheese” approach. They maintain meticulous control over every input and every stage of production, ensuring that the cheese products they proudly offer to their customers are of the highest standard from the very beginning. This holistic approach guarantees not only superior taste but also complete transparency and confidence in their products.
Jisa Farms cultivates the corn, soybean, and alfalfa that constitute the primary diet for their dairy herd. They meticulously raise their own baby calves, nurturing them to become the future milk producers of the farm. The cows are milked three times a day, seven days a week, providing a consistent supply of fresh, high-quality milk. This milk is then transported a mere mile from the dairy farm to their state-of-the-art cheese plant, where it is transformed into delicious cheese, ensuring freshness and minimizing travel time.
The Art and Science Behind Jisa Farmstead Cheese Production
Jisa, pronounced Yee-Shaw, Cheese is a product of Nebraska’s heartland, crafted with immense pride from the Jisa Dairy Farm’s own pasteurized whole milk. Their cows are never treated with rBST, upholding the highest standards of animal welfare and product purity. The cheesemaking process itself reflects a dedication to excellence, with careful attention paid to maintaining the cleanest and most sanitized environment, ensuring a safe and superior product.
Here’s a glimpse into their meticulous cheese-making process:
- Step One: Nourishment from the Land. The foundation of their exceptional cheese begins with the cows themselves. They are fed a wholesome diet derived from corn, soybeans, and alfalfa, all cultivated directly on the Jisa farm, ensuring quality control from the very start.
- Step Two: Fresh Milk Delivery. The cows are milked, and their fresh, whole milk is promptly transported just one mile from the dairy to the dedicated cheese plant, preserving its freshness and integrity.
- Step Three: Culture and Enzyme Introduction. The milk is gently heated, then cooled through a series of pipes before being transferred to large 10,000 – 20,000-pound cheese vats. Here, carefully selected cultures and enzymes are added, initiating the crucial transformation into cheese.
- Step Four: Curd and Whey Separation. Once the milk has thickened, the whey is meticulously drained and separated from the solid curd. This is also the stage where special seasonings are incorporated to create their diverse range of flavors.
- Step Five: Pressing for Perfection. The curds are then carefully placed into specialized hoops and pressed. This essential step further squeezes out any remaining whey, contributing to the cheese’s firm texture and desired consistency.
- Step Six: Cutting and Packaging. The pressed cheese is then expertly cut into its final forms and prepared for packaging, ready for distribution.
- Step Seven: Optimal Storage. To ensure peak freshness and quality, the finished curds are vacuum-packed and cooled to a precise 36 degrees Fahrenheit for storage and shipment, maintaining their perfect condition.
- Step Eight: Sustainable Practices. In a testament to their commitment to sustainability and animal welfare, the extracted whey from the cheesemaking process is not wasted. Instead, it is bottle-fed to the next generation of dairy cows, providing them with extra nutrition and closing the loop in their farm-to-table operation.
Jisa Farmstead Cheese prides itself on using only top-quality, wholesome ingredients, resulting in an all-natural product. Through a specialized feeding program, meticulously developed at Jisa Dairy, their milk and subsequently their cheese, boast an elevated level of Omega 3. This crucial fatty acid is a key element in maintaining a healthy diet, making Jisa cheese not only delicious but also a smart choice for conscious consumers.
The Secret Ingredient: Handcrafted Dill Nuggets
For this particular recipe, I chose the exceptional Dill Nuggets from Jisa Farmstead Cheese. Dill is an absolute game-changer in the culinary world, isn’t it? Its fresh, herbaceous notes have a remarkable ability to elevate the flavors of any dish. In this potato, corn, and cheese chowder, the Dill Nuggets take the soup to an entirely new level, infusing it with a unique brightness and a subtle tang that perfectly complements the rich creaminess. This chowder is a testament to how a single ingredient can transform a classic dish into something extraordinary.
To ensure seamless integration and maximum flavor dispersion, I gently pulsed the Dill Nuggets in my food processor for just a short while. This quick step helps them melt and incorporate more quickly and evenly into the hot soup, creating a velvety smooth texture with pockets of delicious cheesy goodness. Additionally, I made sure to reserve a small portion of the finely chopped dill nuggets to use as a delightful garnish, adding both visual appeal and an extra burst of fresh dill flavor to each comforting bowl.
Essential Ingredients for Your Cheesy Potato Corn Chowder
Just as wholesome and natural as the Jisa cheese itself, the ingredients for this comforting chowder are likely staples in your kitchen right now. Each component plays a vital role in creating the chowder’s rich flavor and delightful texture.
- Baby Gold Potatoes: Quartered for ideal bite-sized pieces. If you have larger potatoes on hand, simply chop them into similar-sized chunks for even cooking. Their buttery texture is perfect for chowder.
- Butter: I typically use salted butter for its inherent flavor, but unsalted works just as well. If using unsalted, remember to adjust the salt to taste later in the cooking process.
- Red Bell Pepper: This adds a wonderful touch of sweetness, a slight crispness, and a beautiful pop of color, making the chowder visually appealing and flavorful.
- Bacon: Thick-cut bacon, cooked until perfectly crispy and then crumbled, provides a savory depth and irresistible crunch. Don’t skimp on this!
- Onion: Essential for building a flavorful base. I prefer yellow onions for their balanced sweetness and pungency, but any onion you enjoy will work.
- Chicken Stock: The liquid base that brings everything together. Feel free to substitute vegetable stock for a vegetarian option.
- Sweet Corn: The star of the show! I was fortunate to use fresh corn, frozen by my mother-in-law after last year’s harvest. You can easily use store-bought frozen sweet corn or even cut it directly off the cob when in season.
- Heavy Cream: This is where the luxurious richness comes from, making the chowder incredibly smooth and indulgent.
- Jisa Farmstead Cheese Dill Nuggets: The key to its unique cheesy dill flavor. Chopped finely, these melt beautifully into the chowder, infusing it with an herbaceous, tangy note.
- Salt & Pepper: To taste, allowing you to perfectly season your chowder.
- Fresh Dill: An optional but highly recommended garnish, adding a burst of fresh flavor and a vibrant green accent just before serving.
You will find the precise measurements for each of these ingredients in the full, printable recipe card located at the conclusion of this post.
Crafting Your Own Creamy Corn Chowder with Potatoes and Cheese
Making this delightful corn chowder with potatoes and cheese is a straightforward and rewarding process. Follow these simple steps to create a truly comforting meal that will impress your family and friends.
Begin by cooking the bacon in a large Dutch oven until it reaches a perfect crispiness. Once done, remove the bacon from the pan and place it on a paper towel-lined plate to drain any excess fat. As it cools, crumble it into small, savory bits; these will be added back into the chowder later, and a little extra can be saved for garnish.
Next, in the same Dutch oven, add the butter and chopped onion to the rendered bacon grease. Sauté the onions for approximately 5 minutes, until they become soft and translucent, releasing their sweet aroma. This step builds the foundational flavor of your chowder.
Now, introduce the quartered potatoes, diced red bell pepper, and chicken stock into the pot. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pot with a lid and let it cook for about 10 minutes, or until the vegetables are tender when pierced with a fork. This ensures your potatoes are perfectly cooked and infused with flavor.
After the vegetables are tender, stir in the sweet corn and allow it to simmer for another 5 minutes, allowing its natural sweetness to meld with the other flavors. Finally, for that irresistible creaminess and cheesy goodness, stir in the heavy cream, the finely chopped Jisa dill cheese nuggets, and the crumbled bacon. Heat through gently, ensuring the cheese melts smoothly into the broth without boiling.
Serve your Cheesy Potato Corn Chowder piping hot. For an extra touch of indulgence and flavor, feel free to top each bowl with additional crumbled cheese, more crispy bacon bits, and a sprinkle of fresh dill. This chowder is a complete meal on its own, but it also pairs beautifully with a side of crusty bread for dipping.
Love This Recipe? Pin It for Later!
This exquisite cheesy corn chowder recipe is an absolute must-try for anyone who appreciates hearty, comforting meals. Make sure you don’t lose track of this culinary gem – take a moment to pin it to your favorite Pinterest recipe board before you navigate away! Sharing is caring, and your followers will surely thank you for introducing them to this incredible dish.
Thick, rich, and incredibly hearty, this Cheesy Potato Corn Chowder is destined to become a fast and enduring family favorite. Its comforting flavors and satisfying texture make it a perfect choice for any occasion, promising warmth and deliciousness in every spoonful.
Explore More Comforting Soup Recipes
If you share my deep affection for soup, you’re in for a treat! While you’re here, take a moment to explore some of my other favorite comforting, cream-based soup recipes. Each offers a unique flavor profile but promises the same warmth and satisfaction as this chowder.
- Instant Pot New England Clam Chowder: A classic made easy in your pressure cooker.
- Creamy Tomato Seafood Bisque: An elegant and flavorful option for seafood lovers.
- Homemade Cream of Mushroom Soup: Far superior to canned versions, incredibly rich.
- Cabbage & Blue Cheese Soup: A surprisingly delightful and robust flavor combination.
- Instant Pot Cream of Celery Soup: A light yet creamy and utterly satisfying soup.
- Potato, Green Bean & Bacon Soup: A rustic and incredibly flavorful one-pot meal.
Did you happen to catch last month’s featured Jisa Farmstead Cheese recipe? I created an absolutely epic Italian Cheese Bomb appetizer using their fantastic Tomato Basil Cheese! It’s another testament to the versatility and incredible flavor that Jisa cheeses bring to any dish.
Where to Find Jisa Farmstead Cheese
If you’re located here in Nebraska, you’ll likely discover Jisa Cheese at your local market or a HyVee Supermarket. However, if a quick trip down the street isn’t an option, you can conveniently purchase their exquisite products directly from the Jisa Farmstead Cheese website. Additionally, their products are available through Buy Nebraska and even on Amazon, making it easy to enjoy their handcrafted cheeses no matter where you are.
Don’t forget to connect with Jisa Farmstead Cheese on Facebook! It’s a great way to stay informed about new recipes, product updates, and special offers. You won’t want to miss out on their latest delicious creations.
Stay tuned, as I’ll be sharing my next exciting recipe featuring Jisa Cheese this coming December. There’s always something new and delicious on the horizon!
Now, let’s gather our ingredients and embark on the delightful journey of making a batch of this incredible Cheesy Potato Corn Chowder! You’re just a few steps away from a truly memorable meal.
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Print Recipe
Cheesy Potato Corn Chowder
Rich broth made with cream and a crumbled Dill NY cheddar cheese, full of potatoes, sweet corn, red bell pepper and bacon. This Cheesy Potato Corn Chowder is one of the most comforting soups I have ever had the pleasure of eating.
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Course: Soup
Cuisine: American
Keyword: bacon, chowder, cream, dill, dill cheddar cheese, Jisa Farmstead Cheese, Nebraska, potatoes, sweet corn
Servings: 8
Calories: 361 kcal
Author: Michaela Kenkel
Equipment
- 12-Piece Black Sharp Knife Set with Covers, Cutting Board and Sharpener
- Lodge 6 Quart Enameled Cast Iron Dutch Oven. Classic Red Enamel Dutch Oven (Island Spice Red)
- AmazonBasics Enameled Cast Iron Covered Dutch Oven, 6-Quart, Blue
Ingredients
- 2 cups baby gold potatoes, quartered
- 2 Tablespoons butter
- 1 red bell pepper, diced (about 3/4 cup)
- 1/2 cup bacon, about 4 pieces of bacon crumbled, make extra if you want it for a topping
- 1 cup onion, chopped
- 1 32 ounce container of chicken stock, or substitute vegetable stock if you like
- 2 1/2 cups sweet corn
- 1 pint heavy cream
- 1 8 ounce package of Jisa Farmstead Cheese Dill Nuggets, chopped finely
- Salt & Pepper to taste
- fresh dill for garnish, if desired
Instructions
- In a large Dutch oven cook bacon until crispy. Remove it from the pan and place it on a paper towel to drain. When it’s cool, crumble into bits.
- Place the butter and the onion in the bacon grease and saute for about 5 minutes.
- Add in the quartered potatoes, diced red pepper and chicken stock. Bring to a boil and reduce the heat a bit. Cover the pot with a lid and simmer for about 10 minutes, or until the vegetables are tender.
- Stir in sweet corn and simmer for 5 minutes.
- Stir in cream, dill cheese and bacon.
- Serve hot. Feel free to top with more cheese, bacon and fresh dill if desired.
Notes
Store leftovers in the refrigerator in an airtight container for up to 5 days.