Cheezy Corn Chowder

prep time:: 20 min
total time:: 1 hr

Makes 10-12 servings

I don’t know if there is anything much more comforting than a cup of chowder in the winter. This one is surprisingly good, so don’t eat it alone, share the love!

ingredients

8 ounces, bacon, chopped
2 T, good olive oil
4 cups, chopped yellow onions (2 large onions)
4 tablespoons, (1/2 stick) unsalted butter
1/2 cup, flour
2 teaspoons, kosher salt
1 teaspoon, freshly ground black pepper
12 cups, chicken stock
6 cups, medium-diced white boiling potatoes, unpeeled (2 pounds)
10 cups, corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups, half-and-half
8 ounces, sharp white cheddar cheese, grated

directions

1
In a 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 cook for 10 minutes, until the onions are translucent.
2
Stir in the flour, salt & pepper 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 you can 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.