Welcome to Key Ingredient!

2 Million Recipes & Growing

Beat the Heat this Summer with these Refreshing Drinks!

See our Collection!
shared by followers | following

Ina Garten's Cheddar Corn Chowder

  • 4 servings
    Yield
  • Mins
    Prep Time
  • Mins
    Cook Time

Ina Garten's Cheddar Corn Chowder

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.

Ingredients

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

Directions

Directions 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. 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.

More recipes by Foodiewife F.

views icon 5920 heart icon No one has favorited this yet. Be the first! (hide recent) (view recent)

Member options

By logging in, you can leave comments and rate this recipe.

Sign In