Cheddar Corn Chowder
Ready In: 1 hr 1 min
Serves: 10-12
Ingredients
- 8 ounces bacon, chopped
- 1⁄4 cup olive oil
- 6 cups chopped yellow onions (4 large onions)
- 4 tablespoons unsalted butter
- 1⁄2 cup flour
- 2 teaspoons kosher salt
- 1 teaspoon fresh 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
- 8 ounces 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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