Cheddar Corn Chowder

Name: Cheddar Corn Chowder
Ingredients: 16 ounces bacon, chopped; 1/4 cup olive oil; 6 cups yellow onions, chopped; 4 tablespoons butter or 4 tablespoons margarine; 1/2 cup flour; 2 teaspoons salt; 1 teaspoon pepper; 1/2 teaspoon ground turmeric; 6 cups chicken broth; 2 lbs potatoes, chopped; 10 ears fresh corn (Or 3 lbs frozen corn); 2 cups half-and-half; 1/2 lb cheddar cheese, shredded

13 ingredients

11 steps

Ingredients

16 ounces bacon, chopped
1/4 cup olive oil
6 cups yellow onions, chopped
4 tablespoons butter or 4 tablespoons margarine
1/2 cup flour
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon ground turmeric
6 cups chicken broth
2 lbs potatoes, chopped
10 ears fresh corn (Or 3 lbs frozen corn)
2 cups half-and-half
1/2 lb cheddar cheese, shredded

Directions

1

Cook the bacon in the olive oil, pour the grease into a stock pot and set the bacon aside.
2

Over medium heat, add onions and butter to the bacon grease.
3

Cook 10 min or until onions are translucent.
4

While onions are cooking, add 6 bouillon cubes to 6 cups water and bring to a boil until cubes dissolve.
5

Stir in flour, salt, pepper, and turmeric.
6

Cook 3 minutes.
7

Add the chicken stock and potatoes to the onions, simmer uncovered 15 minutes or until potatoes are tender.
8

*If using fresh corn, cut off kernels and blanch for 3 min in boiling salted water. (If using frozen, skip this step)
9

Add corn, half-and-half, and cheddar.
10

Cook until cheese is melted.
11

Season to taste with salt and pepper and serve with bacon.