Cheddar Corn Chowder
Source of Recipe
The Barefoot Contessa Cookbook
Recipe Introduction
I cut this recipe in half and it still made a big dutch oven full of soup. I had to use way more ears of corn than she calls for, but they were small ears. I used extra sharp yellow cheddar cheese. And I added some fresh chives and ground chipotle pepper. Yum!
List of Ingredients
8 ounces bacon -- chopped
1/4 cup good olive oil [I omitted]
6 cups chopped yellow onions (4 large onions)
4 tablespoons unsalted butter -- (1/2 stick)
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 white boiling potatoes -- unpeeled (2 pounds)
10 cups corn kernels -- fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half [I used fat-free half and half]
8 ounces sharp white cheddar cheese -- gratedRecipe
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. [I used fresh corn but I skipped this step--I just let it cook in the soup for a few minutes.] (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.
Yield: 10 to 12 servings
NOTES : Prep Time: 20 minutes Cook Time: 41 minutes
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