Hearty Cheesy Potato Corn Chowder: A Comforting Bowl Featuring Jisa Farmstead Dill Cheese
Imagine a rich, creamy broth infused with the distinct flavor of crumbled Dill NY cheddar cheese, brimming with tender potatoes, sweet corn, vibrant red bell pepper, and savory bacon. This **Cheesy Potato Corn Chowder** isn’t just a soup; it’s an experience – one of the most comforting, soul-satisfying dishes you’ll ever have the pleasure of enjoying. Each spoonful delivers a perfect harmony of textures and tastes, making it an instant classic in any home.
This creamy and utterly satisfying **Cheesy Potato Corn Chowder** lives up to its name in every possible way. It’s the epitome of comfort in a bowl, meticulously crafted with fresh, wholesome ingredients that transform simple components into an extraordinary meal. Whether you’re seeking warmth on a chilly evening or a hearty dish to share with loved ones, this chowder promises to deliver. Indulge in a steaming bowl, and you’ll understand why it’s destined to become a household favorite.
What’s better than a delicious meal? The leftovers, of course! If you’re like me, the meals prepared for major holidays are among the most anticipated of the entire year. And often, the only thing that surpasses the initial enjoyment is the delightful second round. A classic turkey or ham sandwich truly hits the spot, doesn’t it? But elevate that sandwich experience to an entirely new level by pairing it with a piping hot bowl of this incredible **corn chowder**. Watch as smiles grow around the table, a testament to the comforting magic this chowder brings.
This delightful recipe is proudly sponsored by Jisa Farmstead Cheese. While this post is sponsored, all opinions, enthusiasm, and love for their incredible Nebraska-made cheese are entirely my own. My commitment is always to share products I genuinely believe in and enjoy.
The Heart of the Midwest: Cheesy Potato Corn Chowder
For those who know me, even for a brief period, two significant passions are hardly a secret. One is my unwavering love for soup in all its comforting forms, and the other is my profound affection for my home state of Nebraska. I am a Nebraska girl, through and through, and proud of it. This particular **potato corn chowder recipe** beautifully combines these two deep-rooted loves of mine, creating a dish that truly resonates with who I am.
Should you ever embark on a journey through our magnificent state, you’ll undoubtedly notice two prominent features: expansive farms and an abundance of corn. It’s so ubiquitous that even our esteemed university mascot proudly bears the name “Cornhuskers!” When the opportunity arose to collaborate with my wonderful friends at Jisa Farmstead Cheese, a Nebraskan gem, I immediately knew my recipe would be a soup. And more specifically, it had to be a **corn soup** – a culinary tribute to the Cornhusker State.
Discovering Jisa Farmstead Cheese Nuggets
In our household, we are unequivocally *big fans* of cheese. In fact, I often wonder if there’s a single flavor of cheese I haven’t adored! It’s a cherished tradition: every Sunday, during our grand family meal, a meticulously arranged cheese plate graces the table for happy hour. Among the many delights, one consistent favorite is always the “cheese curds,” or, as they are affectionately known in the case of Jisa Farmstead Cheese, their irresistible “nuggets!” These aren’t just any cheese curds; they’re a testament to quality and flavor.
The foundation of these delectable nuggets is a remarkably smooth and rich NY Cheddar. But that’s where the real excitement begins – the diverse range of flavors! Jisa Farmstead Cheese offers an impressive selection, allowing you to choose from adventurous options like Buffalo Wing, the aromatic Dill, classic Garlic, zesty Ranch, smoky Smokin’ Joe’s, and their truly Award-Winning Flavors: the original NY Cheddar and the distinctive California Garlic Pepper. Each nugget promises a burst of flavor, making them perfect for snacking, entertaining, or, as you’ll see, an exceptional ingredient in cooking.
The Story Behind Jisa Farmstead Cheese
The mission of Jisa Farmstead Cheese is clear and commendable: to provide consumers with a full-flavor, truly farmstead-style cheese made from whole milk. Their philosophy extends beyond just crafting delicious cheese; they are deeply committed to utilizing natural resources responsibly to feed people, foster local employment, and diligently care for their precious land. This holistic approach ensures not only high-quality products but also sustainable practices.
The roots of Jisa Farmstead Cheese trace back to a proud family legacy. Dave Jisa currently operates the dairy farm in Brainard, Nebraska, a farm that was originally established by his father, Lad, way back in 1946. In those early days, Lad began with just a modest herd of a few Holsteins. Today, the farm has grown significantly, now milking over 300 cows, a testament to decades of hard work and dedication to dairy farming.
The visionary idea to construct a dedicated cheese factory emerged during a challenging period for the dairy industry. When milk prices plummeted, many small dairies across the Midwest found themselves struggling to remain viable. Dave, always an innovator, saw an opportunity not just for survival, but for growth and diversification. Collaborating with experts from the University of Nebraska, he embarked on a journey to master the intricate art of cheesemaking. This pivotal decision allowed Jisa Farms to take greater control over their product, ensuring quality from cow to consumer.
From Seed to Cheese: A Commitment to Quality
The Jisa family’s commitment to quality is evident in their unique “Seed to Cheese” approach. They maintain meticulous control over every input and quality aspect of the cheese products they proudly deliver to their customers, right from the very beginning of the production cycle. This vertical integration ensures unparalleled freshness, purity, and flavor in every bite.
At Jisa Farms, they cultivate the very crops that nourish their dairy herd, growing corn, soybean, and alfalfa. This means they know exactly what their cows are eating, which directly impacts the quality of the milk. Furthermore, they lovingly raise their own baby calves, nurturing them to become the next generation of milk producers on their farm. The cows are milked three times a day, seven days a week, ensuring a constant 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, minimizing travel time and maximizing freshness. This entire process exemplifies their dedication to creating truly farmstead cheese with an authentic taste and exceptional integrity.
The Art of Cheesemaking: How Jisa Farmstead Cheese is Crafted
Jisa, pronounced Yee-Shaw, Cheese is a product of immense pride, crafted right here in Nebraska using pasteurized whole milk from Jisa Dairy Farms’ very own herd. They guarantee that their milk comes from cows that are never treated with rBST, upholding their commitment to natural and wholesome dairy. The Jisa team adheres to the most stringent standards for cheesemaking, maintaining an exceptionally clean and sanitized environment at every stage of production to ensure the highest quality and safety.
The Jisa Farmstead Cheese Making Process:
- Step One: Nourishing the Herd. It all begins with the cows, who are fed nutrient-rich forage – primarily corn, soybean, and alfalfa – grown directly on Jisa Farms. This controlled diet is crucial for producing superior quality milk.
- Step Two: Fresh Milk Collection. After being milked three times daily, the fresh, wholesome milk is carefully transported just one mile from the dairy farm to the cheese plant, ensuring minimal delay and maximum freshness.
- Step Three: Preparation for Cultures. The milk is gently heated and then cooled through a sophisticated series of pipes, preparing it for the next critical phase. It’s then transferred to one of the large 10,000 – 20,000-pound cheese vats, where specialized cultures and enzymes are added. These active ingredients are essential for initiating the coagulation process and developing the distinctive flavor profile of the cheese.
- Step Four: Curd Formation and Seasoning. As the milk thickens and transforms into solid curds and liquid whey, the whey is meticulously drained and separated. Once the curds are formed, various seasonings are carefully incorporated, creating the unique flavors found in Jisa’s range of cheeses, such as the delightful dill.
- Step Five: Pressing the Curds. The seasoned curds are then placed into special hoops and subjected to pressing. This step is vital for expelling any remaining excess whey, compacting the curds, and shaping the cheese into its final form.
- Step Six: Cutting and Packaging. After the pressing is complete, the cheese is precisely cut into individual portions and carefully packaged, ready for its journey to consumers.
- Step Seven: Optimal Storage. To preserve its freshness and flavor, the finished cheese curds are vacuum-packed and chilled to a precise 36 degrees Fahrenheit. This controlled temperature is maintained during storage and shipment, ensuring optimal quality upon arrival.
- Step Eight: Sustainable Practices. In a remarkable commitment to sustainability and animal welfare, the whey extracted during the cheesemaking process is not wasted. Instead, it is collected and bottle-fed to the next generation of dairy cows, providing them with essential extra nutrition and embodying a truly circular farming approach.
Jisa Farmstead Cheese is dedicated to using only top-quality, wholesome ingredients, resulting in an all-natural product that you can trust. Through a specialized feeding program, meticulously developed at Jisa Dairy, Jisa’s milk and subsequently their cheese, boast an elevated level of beneficial Omega-3 fatty acids. Omega-3s are a key element in maintaining a healthy diet, making Jisa cheese not just delicious, but also a smart choice for your well-being.
The Star Ingredient: Handcrafted Dill Nuggets
For this particularly delicious **Cheesy Potato Corn Chowder recipe**, I chose to highlight Jisa Farmstead Cheese’s renowned Dill Nuggets. Dill, with its fresh, herbaceous, and slightly tangy notes, is an absolutely fantastic flavor enhancer in cooking, isn’t it? Its inclusion in this recipe truly elevated the taste profile of our potato, corn, and cheese chowder to an entirely new realm of deliciousness. The subtle yet distinct dill flavor perfectly complements the richness of the cream and the sweetness of the corn, creating a wonderfully balanced and aromatic soup.
To ensure the dill cheese nuggets melted seamlessly and distributed their incredible flavor throughout the chowder, I added them to my food processor and pulsed them just briefly. This gentle processing transformed them into finer crumbles, allowing them to melt and incorporate much quicker when stirred into the hot soup just before serving. As a bonus, I reserved a small portion of the finely chopped nuggets to use as a beautiful and flavorful garnish, adding an extra touch of cheesy dill goodness to the top of each bowl.
Essential Ingredients for Cheesy Potato Corn Chowder
Much like the wholesome cheese that forms its heart, the ingredients for this comforting chowder are remarkably simple and often found readily available in your kitchen. This makes whipping up a batch both convenient and enjoyable:
- Baby Gold Potatoes: Quartered for quick cooking and a creamy texture. While baby gold potatoes are ideal for their delicate skins and buttery flavor, feel free to use larger Yukon Golds or other waxy potatoes on hand – just cut them into bite-sized pieces.
- Butter: I typically opt for salted butter as it enhances the overall flavor. If using unsalted butter, remember to adjust the salt content to your taste preferences later in the cooking process.
- Red Bell Pepper: This sweet and crisp vegetable adds a delightful pop of color and a subtle sweetness that beautifully complements the other savory ingredients in our chowder.
- Bacon: For an irresistible smoky depth and satisfying crunch, I prefer thick-cut bacon, cooked until perfectly crispy and then crumbled into flavorful bits. The rendered bacon fat is also key for sautéing!
- Onion: A foundational aromatic. While any onion will work, I find yellow onions provide the best balance of sweetness and sharpness for this chowder.
- Chicken Stock: The base of our rich broth. You can easily substitute vegetable stock if you prefer a vegetarian version, ensuring the flavor profile remains robust.
- Sweet Corn: The star of the chowder! I was fortunate to use fresh corn, lovingly frozen by my mother-in-law after last year’s harvest, preserving its peak sweetness. Store-purchased frozen corn or fresh corn cut straight off the cob are equally excellent choices.
- Heavy Cream: Essential for achieving that signature velvety, luxurious texture and richness that defines a great chowder.
- Jisa Farmstead Cheese Dill Nuggets: Finely chopped for quick melting and infusing the chowder with their unique, herbaceous cheddar flavor. This is the secret ingredient for an extraordinary taste!
- Salt & Pepper: To taste, allowing you to perfectly season the chowder to your preference.
- Fresh Dill: An optional but highly recommended garnish, adding a burst of fresh flavor and vibrant color just before serving.
You’ll find the precise measurements and detailed instructions for each ingredient in the comprehensive, printable recipe card located at the very bottom of this post.
How to Create the Best Cheesy Potato Corn Chowder
Crafting this delightful **corn chowder with potatoes and cheese** is a straightforward and rewarding process. Follow these simple steps for a truly memorable meal:
- In a large, heavy-bottomed Dutch oven or pot, cook the bacon over medium heat until it renders its fat and becomes wonderfully crispy. Once cooked, remove the bacon with a slotted spoon and place it on a paper towel-lined plate to drain. Allow it to cool, then crumble it into small, flavorful bits.
- Leaving the rendered bacon grease in the Dutch oven (this adds immense flavor!), add the butter and chopped onion. Sauté over medium heat for about 5 minutes, or until the onions have softened and become translucent, releasing their sweet aroma.
- Stir in the quartered potatoes, diced red bell pepper, and the chicken stock. Bring the mixture to a rolling boil, then reduce the heat to a gentle simmer. Cover the pot with a lid and let it cook for approximately 10 minutes, or until the vegetables are fork-tender.
Once the vegetables are tender, stir in the sweet corn and allow it to simmer gently for another 5 minutes, allowing its natural sweetness to permeate the broth.
Finally, for that incredible richness and cheesy goodness, stir in the heavy cream, the finely chopped Jisa Farmstead Cheese Dill Nuggets, and the crumbled bacon. Heat through gently, allowing the cheese to melt and combine beautifully with the creamy broth.
Serve your **Cheesy Potato Corn Chowder** hot, ensuring every spoonful is warm and inviting. For an extra touch of indulgence and visual appeal, feel free to generously top each serving with additional cheese, extra crumbled bacon, and a sprinkle of fresh dill, if desired. Enjoy the comforting warmth and rich flavors!
Love This Recipe? Pin It for Later!
This delectable **cheesy corn chowder recipe** is truly a must-try for any comfort food enthusiast! Don’t let this incredible dish slip from your memory. Be sure to save it to your favorite Pinterest recipe board before you navigate away. Pin it now so you can easily find it and recreate this cozy bowl of goodness whenever the craving strikes!
Thick, luxuriously rich, and profoundly hearty, this **Cheesy Potato Corn Chowder** is guaranteed to quickly become a fast family favorite. Its delightful blend of flavors and comforting warmth makes it a perfect meal for any occasion.
More Comforting Soup Recipes
If you share my profound love for soup, then you’re in for a treat! While you’re here, take a moment to explore some of these other wonderfully comforting, cream-based soup recipes from my collection. Each offers its own unique warmth and flavor:
- Instant Pot New England Clam Chowder: A classic made easy and quick with your pressure cooker.
- Creamy Tomato Seafood Bisque: A luxurious and elegant soup perfect for special occasions.
- Homemade Cream of Mushroom Soup: Far superior to canned versions, this recipe is rich and earthy.
- Cabbage & Blue Cheese Soup: An unexpectedly delightful and flavorful combination.
- Instant Pot Cream of Celery Soup: A comforting and simple soup, sped up with modern convenience.
- Potato, Green Bean & Bacon Soup: A rustic and hearty soup packed with familiar flavors.
Did you have a chance to try last month’s featured Jisa Farmstead Cheese recipe? I used their exquisite Tomato Basil Cheese to create these epic Italian Cheese Bomb appetizers! They’re an absolute explosion of flavor and perfect for any gathering.
WHERE TO BUY JISA FARMSTEAD CHEESE?
For those fortunate enough to be located here in Nebraska, you’ll likely discover Jisa Farmstead Cheese readily available at your local market or the popular Hy-Vee Supermarket. However, if a quick trip down the street isn’t an option for you, don’t worry! You can conveniently purchase their exquisite cheese directly from the official Jisa Farmstead Cheese website. Additionally, their products are available through Buy Nebraska and can also be found on Amazon, making it accessible to cheese lovers nationwide.
To stay updated on new recipes, exciting product announcements, and special offers, remember to follow Jisa Farmstead Cheese on Facebook! It’s the best way to keep up with all their delicious happenings.
And make sure to stay tuned! My next delicious recipe featuring Jisa Cheese is just around the corner, coming your way in December.
Now, let’s gather our ingredients and make a truly unforgettable batch of this **Cheesy Potato Corn Chowder**! You won’t regret it. 
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Print Recipe
Cheesy Potato Corn Chowder
Equipment
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12-Piece Black Sharp Knife Set with Covers, Cutting Board and Sharpener
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Lodge 6 Quart Enameled Cast Iron Dutch Oven. Classic Red Enamel Dutch Oven (Island Spice Red)
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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
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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.
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Place the butter and the onion in the bacon grease and sauté for about 5 minutes until softened.
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Add in the quartered potatoes, diced red pepper, and chicken stock. Bring to a boil, then reduce the heat to a simmer. Cover the pot with a lid and simmer for about 10 minutes, or until the vegetables are tender.
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Stir in sweet corn and simmer for 5 minutes.
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Stir in heavy cream, the finely chopped dill cheese, and the crumbled bacon. Heat through gently, allowing the cheese to melt.
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Serve hot. Feel free to top with more cheese, bacon, and fresh dill if desired for extra flavor and garnish.