Cheddar Corn Chowder

I saw this recipe on Barefoot Contessa the other day, and it looked so yummy, I decided I had to try it. We had it for our New Years Day dinner, and it was very good. We had it with good hearty bread, and a salad. Very nice. This time of year, corn on the cob is clearly not in season, so I used frozen. Also, since there are only 3 of us, and we didn’t want to be eating this for a month, I halved the recipe. Easy to make, and very tasty. Enjoy!

Cheddar Corn Chowder

8 ounces bacon, chopped
1/4 cup olive oil
6 cups chopped yellow onions (4 large onions)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced Yukon Gold 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

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.

This entry was posted in Recipes.

12 thoughts on “Cheddar Corn Chowder

  1. I am sitting here with my laptop on my, um, lap watching Barefoot Contessa and I click on your blog to read a recipe by the same! I love Ina Garten, hence I am the Orthotic Contessa! Back to the show – I’m going to add this to my file of J-Recipes!

  2. that makes A LOT OF SOUP! i think i’d have to quarter the recipe. it looks sooooo good. we must have had the same idea… i tried a new soup recipe the other day, too. this one was a pureed sweet potato soup and boy, was it delicious.

  3. This is definitely a comfort food! I must try it the next time it’s cold and I feel down in the dumps. I bet it will work wonders. 🙂

  4. I love Ina, and I find that her recipes are usually very good. But they always make so much! I’ve made this soup before and I loved it, but my picky husband could take it or leave it. Sigh. That picture is great!

  5. I love Ina’s cooking. Although it’s mostly for special occasions since her recipes are all so rich and sinful! Will definitely try this recipe on a cold, sniffling day. Thanks!

  6. This sounds extremely yummy, although it is supposed to be frickin eighty degrees here today, so we’ll have to wait until it gets a bit cooler.

  7. That woman sure does need to learn about portion control in her recipes! I was about to make her pecan squares, but then I found out there was more than 2 pounds of butter in the recipe. That’s insane! I guess her background is in in catering, so she is used to making alot of food.
    This recipe looks delicious. 12 cups of chicken stock! Wow. I’m going to make it anyway.

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