Anna's Cheddar Corn Chowder

By TKakadelas

Ingredients

• 1 lb. bacon, chopped
• 1/4 c. good olive oil
• 5 c. chopped yellow onions (4-5 lg. onions)
• 4 T. unsalted butter
• 1/2 c. all-purposse flour
• 2 t. kosher salt
• 1-2 t. freshly ground black pepper
• 3/4 t. ground turmeric
• 12 c. chicken stock
• 6 c. medium-diced white boiling potatoes, unpeeled
• 10 c. corn (10 ears, fresh) or 3 lbs. frozen sweet yellow & white corn mixed
• 2 c. half and half
• 1 lb. sharp white cheddar cheese, grated

Details

Servings 10

Preparation

Step 1

In a large stock pot on 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. Simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cobs and blanch the kernels for 3 minutes in boiling salted water. Drain. If using frozen corn, skip this step. Add the corn to the soup, then add the half and half and cheddar cheese. Cook for 5 more minutes, until the cheese is melted. Season to taste with salt and pepper. Serve hot with a garnish of bacon and more white cheddar cheese.