Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

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.

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.
Most Helpful

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.

Cheri 911 November 16, 2013

Very much enjoyed by all, I felt that maybe there was a bit too much corn, but my daughter thought that was the best bit :D Husband had seconds, so obviously really enjoyed it!I Halved the recipe and still had plenty. I didn't add extra salt, and was sparing with the stock cubes. Served with garlic/sweet chilli bread, all in all a very good dinner, thank you!

Karen Elizabeth March 06, 2011

I halved the ingredients, and followed everything stated, except I omitted ollive oil and butter. The bacon fat smells very good. This chowder is yellowish because of the ground turmeric. If you would rather have the traditional white one, feel free to omit it. I used frozen white corn that tends to be sweeter. Also added some salmon in it. Great soup.

Kayarich December 22, 2009