Recipe courtesy of Ina Garten
Episode: Soup Lunch
Cheddar Corn Chowder
Total:
1 hr 1 min
Active:
20 min
Yield:
10 to 12 servings
Level:
Intermediate
Total:
1 hr 1 min
Active:
20 min
Yield:
10 to 12 servings
Level:
Intermediate

Ingredients

Directions

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.

Pairs well with Chardonnay

IDEAS YOU'LL LOVE

Manhattan Clam Chowder

Recipe courtesy of Michael Lomonaco

Cream-Style Corn

Recipe courtesy of Trisha Yearwood

Fresh Corn Tomato Salad

Recipe courtesy of Food Network Kitchen

Mac and Cheddar Cheese with Chicken and Broccoli

Recipe courtesy of Rachael Ray

Avocado and Grilled Corn Salad with Green Goddess Dressing

Recipe courtesy of Food Network

Roasted Corn Chowder with Country Cheddar Cheese

Recipe courtesy of Michael Lomonaco

Corn Chowder

Recipe courtesy of Tyler Florence

Corn Chowder

Recipe courtesy of Nancy Fuller

Corn Chowder

Recipe courtesy of Food Network

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking