Cheddar corn chowder…

I call it cheddar corn chowder because if i try to mention all the other good things that are in it, it would take way too long to say. This is Barefoot Contessa’s original recipe but since we’v made it so many times we made a couple changes. this is probably one of my favorite meals ever because it has all the things that i like, cheese, corn, potatoes, cream (because i like cream based soups) and BACON. I like bacon.



Cheddar corn chowder…


12 oz. BACON

1/4 olive oil

2 large onions, chopped

4 cloves garlic, minced

4 Tab butter

1 tea turmeric

1/2 cup flour

1-3 Tab salt

1 tea pepper

12 cups chicken stock

6 cups potatoes, chopped into chunks

10 cups corn

2 cups half-and-half

1/2-1lb sharp cheddar cheese

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 and cheese.


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