Cheddar Corn Chowder

Name: Cheddar Corn Chowder
Ingredients: 8 oz. bacon, chopped; 1/4 c. good olive oil; 6 c. yellow onions (4 large onions); 4 Tbsp. (1/2 stick) unsalted butter; 1/2 c. flour; 2 tsp. kosher salt; 1 tsp. freshly ground black pepper; 1/2 tsp. ground turmeric; 12 c. chicken stock; 6 c. medium-diced white boiling potatoes (unpeeled, 2 lb.); 10 c. corn kernels, fresh (10 ears or frozen 5 ears); 2 c. half and half; 8 oz. sharp white Cheddar cheese, grated

13 ingredients

10 steps

Ingredients

8 oz. bacon, chopped
1/4 c. good olive oil
6 c. yellow onions (4 large onions)
4 Tbsp. (1/2 stick) unsalted butter
1/2 c. flour
2 tsp. kosher salt
1 tsp. freshly ground black pepper
1/2 tsp. ground turmeric
12 c. chicken stock
6 c. medium-diced white boiling potatoes (unpeeled, 2 lb.)
10 c. corn kernels, fresh (10 ears or frozen 5 ears)
2 c. half and half
8 oz. sharp white Cheddar cheese, grated

Directions

1

In a large stockpot over medium-high heat, cook the beacon and olive oil until the bacon is crisp, about 5 minutes.
2

Remove the bacon with a slotted spoon and reserve.
3

Reduce the heat to medium; add the onions and butter to the fat and cook for 10 minutes until the onions are translucent.
4

Stir in the flour, salt, pepper and turmeric and cook for 3 minutes.
5

Add the chicken stock and potatoes; bring to a boil and simmer uncovered for 15 minutes, until the potatoes are tender.
6

If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salt water.
7

Drain.
8

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.
9

Season to taste with salt and pepper.
10

Serve hot with a garnish of bacon.