Photo: Cheddar Corn Chowder Recipe
Ingredients
- 8 ounces bacon, chopped
- 1/4 cup good olive oil
- 6 cups chopped yellow onions (4 large onions)
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 cup flour
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground turmeric
- 12 cups chicken stock
- 6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
- 10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
- 2 cups half-and-half
- 1/2 pound sharp white cheddar cheese, grated
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.
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By mrsmamab_13090349
Northeast Ohio
on February 04, 2012
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This soup has definitely earned a spot in my favorite soup list. Warm and comforting and each flavor shines though on it's own as well as complements each other. Read the recipe, especially the ingredient list before making this soup. It takes a LARGE pot and makes a huge quantity of soup, my guess is close it 6 quarts. After feeding 5 adults and 1 teen, I still had just over 3 quarts remaining. Substitutions work well in this recipe. I didn't have any tumeric and left it out. Before adding the half and half, the soup was kind of an unappetizing color. I'm sure the tumeric would have helped that but the color was just fine after the half and half. I only had 2 pounds of corn available instead of 3 but didn't miss it because I added a shredded rotisserie chicken to bulk this up for my husband. When reading this recipe the first time, I missed that the cheddar was supposed to be white sharp and instead got yellow sharp. This really is GOOD soup!
By DAKS_MOM
INGLEWOOD, CA
on January 17, 2012
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Absolutely great recipe. I used half of the recipe. I seasoned 2 chicken breasts, cooked them in the pressure cooker, cut it up and added it to the chowder at the end with the corn. Yum !!!
By nlvarnado_9928150
Richmond, VA
on January 16, 2012
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Excellent as always Ina! Thanks!
Read all 226 reviews