Cheddar Corn Chowder

READY IN: 1hr 30mins
Recipe by Matt Smith

This makes a great dinner, and reheats very well. My wife and I eat this for several days after we make it and we are still sad when it runs out.

Top Review by Cheri 911

Yes - this is a fabulous soup, and I was thrilled to find it already uploaded. I first came across this recipe in The Barefoot Contessa Cookbook. Best corn chowder ever.

Ingredients Nutrition

Directions

  1. Cook the bacon in the olive oil, pour the grease into a stock pot and set the bacon aside.
  2. Over medium heat, add onions and butter to the bacon grease.
  3. Cook 10 min or until onions are translucent.
  4. While onions are cooking, add 6 bouillon cubes to 6 cups water and bring to a boil until cubes dissolve.
  5. Stir in flour, salt, pepper, and turmeric.
  6. Cook 3 minutes.
  7. Add the chicken stock and potatoes to the onions, simmer uncovered 15 minutes or until potatoes are tender.
  8. *If using fresh corn, cut off kernels and blanch for 3 min in boiling salted water. (If using frozen, skip this step)
  9. Add corn, half-and-half, and cheddar.
  10. Cook until cheese is melted.
  11. Season to taste with salt and pepper and serve with bacon.

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