<< Back

Cheddar Corn Chowder

  • 4 oz bacon, chopped
  • 4 Tbs olive oil
  • 3 C chopped onions ( about 2 Large onions)
  • 2 Tbs unsalted butter
  • 1/4 C flour
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp turmeric
  • 6 C chicken stock
  • 3 C medium diced white boiling potatoes, unpeeled (about 1 lb)
  • 5 C fresh corn kernels (4-5 ears), (blanch cobs 1st in salted water for 3 minutes)
  • 1 C half-and-half
  • 1/4 lb sharp white cheddar cheese, grated
  • Green onions or chives for garnish

1. In a large stock pot over medium heat, cook bacon and olive oil until crips, about 5 minutes. Remove bacon with slotted spoon and reserve oil (Leave oil standing about and 1/8 inch deep in pot - drain the rest). reduce heat to medium and add the onions and butter to the fat and cook for 10 minutes, until onions are translucent.

2. Stir in 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 potatoes are tender. Add blanched corn kernels to soup, then add half and half and cheddar. Cook for 5 more minutes until cheese is melted. Season to taste. Garnish with bacon and green onions!

Serves 8-10

This entry is related to the following products. Click on any of them for more information.
Onion, Corn, Chives, Scallions (Green Onion), Bacon, Sweet Corn,
Search recipes

Recipe Product Tags
Google +



Wheel Barrow