cheddar corn chowder

prep time:: 15 min
total time:: 1 hr

Makes 10-12 cups

Alex Irvine

Soup that tastes like a stew. We generally halve the ingredients.

ingredients

8 oz bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
4 Tbs unsalted butter
1/2 cup all purpose flour
2 tsp kosher salt
1 tsp freshly ground black pepper
1/2 tsp ground turmeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 lbs)
10 cups corn kernels, fresh (10 ears) or frozen (3 lbs)
2 cups half-and-half
1/2 lb sharp white Cheddar cheese, grated

directions

1
In a large stockpot on 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 turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until potatoes are tender. If using fresh corn, cut the kernels off the cobs and blanch the kernels for 3 minutes in boiling salted water. Drain. (If using the frozen corn, you can skip this step.) Add the corn to the soup, then add the half-and-half and the Cheddar. Cook for 5 more minutes until the cheese is melted. Season to taste with salt and pepper.
3
Serve hot with a garnish of bacon.

notes

Fresh corn is sweetest in August and September, but you can use frozen corn as it’s great in winter. Unpeeled potatoes are easier to use and give the soup an earthy flavor. We also love spiking it with king crab meat from crab legs at the Costco's.

Source: The Barefoot Contessa