Cheddar Corn Chowder
Kerri
ingredients
- 8 oz bacon, chopped
- 2 Tbsp good olive oil
- 3 cups chopped yellow onions (2 large onions)
- 2 Tbsp unsalted butter
- 1/4 cup flour
- 1 Tsp salt
- 1/2 Tsp black pepper
- 1/2 Tsp ground turmeric
- 6 cups chicken stock
- 3 cups medium-diced white boiling potatoes, unpeeled (1 lb.)
- 5 cups corn kernels, fresh (5 ears) or frozen (1.5 lb.)
- 1 cup half-and-half
- 8 oz 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 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 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.
Source: Barefoot Contessa
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