ADVERTISEMENT

Cheddar Corn Chowder

Cheddar Corn Chowder
PREP TIME
20 min
COOK TIME
41 min
YIELDS
10 - 12 servings

1999, The Barefoot Contessa Cookbook, All Rights Reserved.

ADVERTISEMENT

Ingredients

8
oz bacon, chopped
¼
cup good olive oil
6
cups chopped yellow onions (4 large onions)
4
Tbsp (½ stick) unsalted butter
½
cup flour
2
tsp kosher salt
1
tsp freshly ground black pepper
½
tsp ground turmeric
12
cups chicken stock
6
cups medium-diced white boiling potatoes, unpeeled (2 lbs)
10
cups corn kernels, fresh (10 ears) or frozen (2 lbs)
2
cups half-and-half
½
lb(s) sharp white Cheddar cheese, grated
ADVERTISEMENT

Directions

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.

Step 2

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 kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, 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.

Rate Recipe

My rating for Cheddar Corn Chowder
ADVERTISEMENT