Cheesy Corn Chowder Dip
Learn how to make this Cheesy Corn Chowder Dip recipe with the voice-activated cookbook iPhone app, Myka.
Servings
12
Cook In:
40 mins
Prep In:
40 mins
Method:
Bake
Introduction
Cheesy Corn Chowder Dip
By: Sous Chef Myka
This is one of those dishes that will have everyone asking for the recipe, and it’s nothing like what you’ll find in a jar. Rich and creamy, and with the savory flavor of bacon, this Cheesy Corn Chowder Dip is served hot out of the oven.
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8 oz cream cheese
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1 pound bacon
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Water
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1 bay leaf
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1 tsp whole fennel
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1 tsp whole coriander
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1 tsp black peppercorn
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1 large pinch salt
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1 tsp salt
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6 ears corn
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2 russet potatoes
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½ red bell pepper
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½ white onion
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4 cloves garlic
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8 scallions
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8 oz mozzarella cheese
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8 oz havarti cheese
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¼ cup heavy cream
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¼ cup sour cream
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¾ cup mayonnaise
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Butter
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½ cup panko breadcrumbs
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Pita chips for dipping
How to make Cheesy Corn Chowder Dip
Hi Chefs, Myka here 👋
If you’re into cheesy, warm, savory and mouth-watering dishes, then this Cheesy Corn Chowder Dip recipe is about to be your new favorite. With a base of smooth mashed potatoes and perfectly prepared corn, this dish also features a trifecta of cheese: cream cheese, mozzarella cheese and havarti cheese.
You’ll simply prepare your mashed potatoes, cook up some fresh corn, and mix your cheese and garnishes. Then, you’ll transfer to a baking sheet, top with some more cheese, panko bread crumbs and bacon, before baking.
Can’t you just picture the bubbling, golden brown cheese? I certainly can.
Happy cooking!
Step by Step Instructions
Step 1
Remove 8 ounces of cream cheese from the refrigerator and allow it to come up to room temperature.
Step 2
Place 1 pound of bacon on a baking sheet and set in a cold oven. Turn your oven to 400℉ and allow the bacon to cook until crispy. Approximately 15-20 minutes. Move to the next step while the bacon is cooking.
Note: Keep an eye on the bacon to not burn it. Once the bacon is done, remove to a paper towel lined plate and cool until ready to use.
Step 3
Fill a large pot with water and add 1 bay leaf, 1 teaspoon of whole fennel, 1 teaspoon of whole coriander, 1 teaspoon of black peppercorns and 1 large pinch of salt. Bring to a boil.
Step 4
While the water is coming up to temperature, shuck 6 ears of corn. When the water has boiled, add the corn and cook for 5 minutes.
Step 5
After 5 minutes, remove the corn and set aside. Keep the water at a low boil.
Step 6
Peel 2 russet potatoes, cut them into quarters and add them to the boiling water. Allow to cook for 15 minutes.
Step 7
While the potatoes are boiling, dice ½ of a red bell pepper and ½ of a white onion. Set aside.
Step 8
Finely mince 4 cloves of garlic and set aside.
Step 9
Finely slice 8 scallions and set aside.
Step 10
Shred 8 ounces of mozzarella cheese and 8 ounces of havarti cheese into the same bowl. Mix to combine and set aside.
Step 11
When the potatoes have cooked, transfer them to a large mixing bowl or stand mixer fitted with the paddle attachment. Discard the water and whole spices.
Step 12
To the potatoes, add the cream cheese, ¼ cup of heavy cream, ¼ cup of sour cream and ¾ cup of mayonnaise. Mix until smooth and no clumps remain.
Step 13
Using a sharp knife, cut the kernels from the cob. Use the back of the knife to scrape the corn cobs to collect any milk left on the cob. Reserve ½ cup for garnish, then add the remaining corn to the mixing bowl and mix to incorporate.
Step 14
Reserving a small amount for garnish, add the remaining scallions to the mixing bowl.
Step 15
To the mixing bowl, add 1 teaspoon of salt, the diced red bell pepper and the diced white onion.
Step 16
Reserving 1 or 2 slices for garnish, crumble the remaining bacon and add to the mixing bowl.
Step 17
Add in ¾ of the shredded cheeses and mix until well combined.
Step 18
Preheat your oven to 350℉.
Step 19
Butter a 9×13 baking dish and transfer the contents of the mixing bowl to the baking dish.
Step 20
Top with the remaining cheese and ½ cup of panko breadcrumbs.
Step 21
When the oven is up to temperature, add the baking dish and cook for 30-40 minutes until the cheese is bubbling and the top is golden brown.
Step 22
When the dish has cooked, garnish with the remaining corn, bacon and scallions.
Step 23
Serve immediately with pita chips.
Myka, also known as “My Kitchen Assistant,” is a voice-enabled recipe builder which allows you to effortlessly follow and create recipes. You can read more about Myka’s story by clicking here.
