Cheddar Corn Chowder

Name: Cheddar Corn Chowder
Ingredients: 8 ounces, weight Bacon, Chopped; 1/4 cups Olive Oil; 4 Tablespoons Unsalted Butter; 5 cups Yellow Onion, Chopped; 1/2 cups Flour; 3 teaspoons Kosher Salt; Fresh Ground Black Pepper To Taste; 1 teaspoon Ground Turmeric; 12 cups Chicken Broth (96oz.); 6 cups Russet Potatoes, Washed And Diced; 3 pounds Frozen Yellow Corn Kernels, Thawed; 2 cups Half-and-half; 1/2 pounds White Cheddar Cheese, Grated

13 ingredients

7 steps

Ingredients

8 ounces, weight Bacon, Chopped
1/4 cups Olive Oil
4 Tablespoons Unsalted Butter
5 cups Yellow Onion, Chopped
1/2 cups Flour
3 teaspoons Kosher Salt
Fresh Ground Black Pepper To Taste
1 teaspoon Ground Turmeric
12 cups Chicken Broth (96oz.)
6 cups Russet Potatoes, Washed And Diced
3 pounds Frozen Yellow Corn Kernels, Thawed
2 cups Half-and-half
1/2 pounds White Cheddar Cheese, Grated

Directions

1

Cook bacon in the microwave until crisp. Crumble and set aside.
2

In a large pot, heat olive oil and add butter and onions. Cook on medium heat for 7-8 minutes.
3

Stir in flour, salt, pepper and tumeric and cook for 5 minutes, stirring occasionally. Add chicken broth and potatoes. Turn heat to medium high and bring potatoes to a boil. Simmer, uncovered, for 15 minutes, until the potatoes are tender when pierced with a fork.
4

Drain excess liquid from frozen corn and add to the pot.
5

Reduce heat to medium, and add half-and-half and cheddar cheese. Stir well. Cook for 5-7 more minutes, until cheese has melted. Season to taste with more salt and pepper.
6

Serve hot, sprinkling bacon on the top of each dish.
7

Note: I serve this with my Cheddar Beer Rolls, which you can find in my recipe box. It's the perfect pairing!