Cheddar Corn Chowder

Recipe by Matt Smith
READY IN: 1hr 30mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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