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Cheddar Corn Chowder

Source of Recipe


From "The Barefoot Contessa Cookbook" by Ina Garten



List of Ingredients



• 8 ounces bacon, chopped
  
• ¼ cup good olive oil
  
• 6 cups chopped yellow onions (4 large onions)
  
• 4 Tbsp (½ stick) unsalted butter
  
• ½ cup flour
  
• 2 tsp kosher salt
  
• 1 tsp freshly ground black pepper
  
• ½ tsp ground turmeric
  
• 12 cups chicken stock
  
• 6 cups medium-diced white boiling potatoes (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
  






Instructions



1. 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.
   
   
2. 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.
   
   
3. 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, 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.
   
   Makes 10 to 12 servings.