Favorite Recipes A-Z Recipe Box: Cheddar Corn Chowder

Name of Recipe: Cheddar Corn Chowder

Soups & Stews

Contributed By: Weedwhacker

4 ounces bacon -- chopped
2 tablespoons olive oil
3 cups yellow onions -- chopped
2 tablespoons unsalted butter
1/4 cup flour
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon turmeric
6 cups chicken stock
3 cups white potatoes -- medium diced
5 cups corn kernels -- fresh or frozen
1 cup half and half
4 ounces sharp cheddar cheese -- grated

In large stockpot over medium-high heat, cook the bacon and olive oil
until the bacon is crisp, about 5 minutes. Remove the bacon with a
slotted spoon and reserve. Reduce the heat to medium. Add the onions and
butter to the fat and cok for 10 minutes, until the onions are

Stir in the flour, salt, pepper and turmeric and cook for 3 minutes. Add
the chicken stock and potatoes, bring to a boil, and simmer uncovered for
15 minutes, until the potatoes are tender.

If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water,drain (if using frozen corn, skip this step). Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until
the cheese is melted. Season to taste with salt and pepper. Serve hot, with a garnish of bacon.

Modified from a recipe by the Barefoot Contessa of the Food Network.

This makes quite a large quantity; consider using 1 quart of chicken stock and reduce other amounts accordingly.

(Image by Weedwhacker)
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