Cheese and Corn Chowder

By cindygwest

Ingredients

• 5 strips thick-sliced bacon, diced
• 2 T. unsalted butter
• 2 T. olive oil
• 2 cups diced onion
• 1 cup diced celery
• 1/4 cup all-purpose flour
• 2 t. minced fresh thyme
• 1 t. kosher salt
• 1/4 t. cayenne pepper
• 1/4 t. ground turmeric
• 6 cups low-sodium chicken broth
• 1 lb. russet potatoes, peeled and diced
• 8 ears fresh corn, shucked, trimmed (4 - 5 cups kernels; may use frozen)
• 1 cup heavy cream
• 1 cup shredded white cheddar
• 2 oz. cream cheese
• Minced fresh chives

Preparation

Step 1

Cook bacon in a large pot over medium heat until crisp, 5 minutes; drain on a paper-towel-lined plate and set aside. Pour off drippings, wipe out pot with a paper towel, and return to burner.

Melt butter with oil in same pot, add onion and celery, and sweat until soft, 7 - 8 minutes. Stir in flour, thyme, salt, cayenne, and tumeric; cook 2 minutes.

Add broth, potatoes, and corn kernels. Bring chowder to a boil, reduce heat to medium-low, and simmer until potatoes are tender, 10 - 12 minutes.

Stir in cream, Cheddar, cream cheese, and reserved bacon; simmer until cheese melts, about 5 minutes. Do not let chowder boil, or it will curdle. Garnish each serving of chowder with chives.