Cheddar Corn Chowder

By DigitalChef

Ingredients

• 8 ounces bacon, chopped
• 1/4 cup olive oil
• 6 cups yellow onions, chopped
• 4 tablespoons unsalted butter
• 1/2 cup flour
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground turmeric
• 12 cups chicken stock
• 6 cups medium-diced white boiling potatoes, unpeeled
• 10 cups corn kernels
• 2 cups half-and-half
• 8 ounces sharp white cheddar cheese, grated

Details

Servings 12
Adapted from foodnetwork.com

Preparation

Step 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.

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. Add corn. 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.