Cheddar Corn Chowder
(from grandmaD’s recipe box)
Source: Barefoot Contessa (from RecipeThing user mckaig)
Prep time: 30 minutes
Cook time: 45 minutes
Serves 6 people
Categories: comfort food, favorites, soups
Ingredients
- 4 oz. bacon, chopped
- 3 cups chopped yellow onion (about one really big one)
- 2 Tbl unsalted butter
- 1/4 cup flour
- 1 tsp sea salt
- 1/2 tsp black pepper
- 6 cups chicken stock
- 3 cups white boiling potatoes, diced
- 5 cups yellow corn kernels (about 5 ears).
- 1 cup half-n-half
- 1/4 lb sharp yellow cheddar, grated
Directions
-
using fresh corn, cut the kernels from the cob and blanch in boiling salted water for 3 minutes. Frozen corn also works – just add it directly in step 6.
-
Cook bacon until crisp. Remove with slotted spoon, set aside.
-
Add onions & butter, cook until onions are translucent, about 10 mins.
-
Add flour, turmeric, salt & pepper, cook 3 minutes.
-
Add stock & potatoes, bring to a boil, and simmer until potatoes are tender, about 15-20 minutes.
-
Add corn to the soup, then the cream and cheddar. Cook 5 mins, until cheese is melted. Season to taste.
-
Served topped with bacon!