Although I think I make this a bit thicker next time, there will be a next time.  Very tasty on a cold day!

Cheddar Corn Chowder

Recipe found at Ezra Pound Cake who adapted from Ina Garten’s The Barefoot Contessa Cookbook

Serves 6

  • 4 ounces bacon (about 3 to 4 slices), chopped
  • 1/8 cup good olive oil
  • 3 cups chopped yellow onions (2 large onions) (I only used one.)
  • 2 tablespoons unsalted butter
  • 1/4 cup flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground turmeric
  • 6 cups chicken stock
  • 3 cups white potatoes, unpeeled & medium-diced (1 pound)
  • 5 cups corn kernels, fresh (5 ears) or frozen (1 1/2 pounds)
  • 1 cup half-and-half
  • 4 ounces sharp white cheddar cheese, grated (I added more like 5 or 6 and would probably add even more next time since I LOVE my cheese…)

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.

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.

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