Recipe courtesy of Ina Garten
Episodes: Soup Lunch and Soup Lunch
Save Recipe Print
Cheddar Corn Chowder
Total:
1 hr 1 min
Prep:
20 min
Cook:
41 min
Yield:
10 to 12 servings
Level:
Intermediate
Total:
1 hr 1 min
Prep:
20 min
Cook:
41 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

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Seafood Chowder

Recipe courtesy of Ina Garten

Chorizo and Corn Bread Stuffing

Recipe courtesy of Aarón Sánchez

Buttermilk Cheddar Biscuits

Recipe courtesy of Ina Garten

Corn Pudding

Recipe courtesy of Food Network Kitchen

Creamed Corn Bread Pudding

Recipe courtesy of Nancy Fuller

Corned Beef Hash Brown Casserole

Recipe courtesy of Food Network Kitchen

Roasted Corn Chowder with Country Cheddar Cheese

Recipe courtesy of Michael Lomonaco

Corn Chowder

Corn Chowder

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword