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Cheddar corn chowder

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Ingredients

  • 8 oz. bacon chopped
  • 1/4 c olive oil
  • 4 lg yellow onions, chopped
  • 4 tbl. unsalted butter
  • 1/2 c flour
  • 2 tsp. kosher salt
  • 1 tsp pepper
  • 1/2 tsp. ground tumeric
  • 2 qts chicken stock
  • 2 lbs medium diced white boiling potatoes
  • 3 lbs. frozen corn
  • 2 c. half & half
  • 1/2 lb. sharp white cheddar

Details

Preparation

Step 1

In a large stockpot, cook bacon until crisp, remove with slotted spoon, set aside.Add onions, & butter to fat, cook over medium heat until onions are translucent. Stir in flour, salt, pepper, & tumeric & cook 3 min. Add chicen stock & potatoes, bring to a boil, simmer uncovered 15 min. until potatoes are tender. Add corn, cream & cheese cook 5 min until cheese is melted.

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