1/1 Photo of Cheddar Corn Chowder
1 hr 30 mins
Matt Smith's Note:
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.
My Private Note
Units: US | Metric
- 16 ounces bacon, chopped
- 1/4 cup olive oil
- 6 cups yellow onions, chopped
- 4 tablespoons butter or 4 tablespoons margarine
- 1/2 cup flour
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/2 teaspoon ground turmeric
- 6 cups chicken broth
- 2 lbs potatoes, chopped
- 10 ears fresh corn (Or 3 lbs frozen corn)
- 2 cups half-and-half
- 1/2 lb cheddar cheese, shredded
- 1Cook the bacon in the olive oil, pour the grease into a stock pot and set the bacon aside.
- 2Over medium heat, add onions and butter to the bacon grease.
- 3Cook 10 min or until onions are translucent.
- 4While onions are cooking, add 6 bouillon cubes to 6 cups water and bring to a boil until cubes dissolve.
- 5Stir in flour, salt, pepper, and turmeric.
- 6Cook 3 minutes.
- 7Add 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)
- 9Add corn, half-and-half, and cheddar.
- 10Cook until cheese is melted.
- 11Season to taste with salt and pepper and serve with bacon.
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Nutritional Facts for Cheddar Corn Chowder
Serving Size: 1 (558 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 683.5
- Calories from Fat 411
- Total Fat 45.6 g
- Saturated Fat 19.2 g
- Cholesterol 84.8 mg
- Sodium 1515.5 mg
- Total Carbohydrate 50.1 g
- Dietary Fiber 6.3 g
- Sugars 8.3 g
- Protein 21.8 g