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Ina Garten's Cheddar Corn Chowder

  • 4 servings
  • Mins
    Prep Time
  • Mins
    Cook Time

This recipe comes from The Barefoot Contessa Cookbook. I've adapted only the measurements so make 4 servings, rather than 10-12 servings-- though, I'm sure that this soup would freeze really well.


4 ounces bacon, chopped
2 Tbsp good olive oil
2 cups chopped yellow onions ()1-2 large onions)
1 Tbsp unsalted butter
½ cup flour
½-1 teaspoons kosher salt
½ teaspoon freshly ground black pepper
teaspoon ground turmeric
4 cups chicken stock
2 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
3 cups corn kernels, fresh (3 ears) or frozen (1 pound)
½ cup half-and-half
3 ounces sharp white cheddar cheese, grated

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