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cheddar corn chowder

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Ingredients

  • 8 oz. bacon, chopped
  • 1/4 c. good olive oil
  • 6 c. chopped yellow onions (4 lg. onions)
  • 4 T. unsalted butter
  • 1/2 c. flour
  • 2 T. kosher salt
  • 1 t. pepper
  • 1/2 t. ground turmeric
  • 12 c. chicken stock
  • 6 c. medium-dice white boiling potatoes, unpeeled (2 lbs.)
  • 10 c. corn kernels, fresh (10 ears) or frozen (3 lbs.)
  • 2 c. half and half
  • 1/2 lb. sharp white cheddar, grated

Details

Servings 10

Preparation

Step 1

In a large stockpot on med. hi 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 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 kernes off the cobs and blanch the kernels off the cobs and blanch the kernels for 3 minutes in boiling salted water. Drain. (If using frozen corn, you can skip this step.) Add the corn to the soup, the n 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.

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