CORN: Cheddar Corn Chowder
Source of Recipe
Ina Garten
* Exported from MasterCook *
Cheddar Corn Chowder
Recipe By : Ina Garten
Serving Size : 10 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces bacon -- chopped
1/4 cup good olive oil
6 cups yellow onions -- chopped
-- (4 large onions)
4 tablespoons unsalted butter
1/2 cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups white boiling potatoes -- medium diced and
-- unpeeled (2 pounds)
10 cups fresh corn kernels -- (12 to 15 ears,
-- depending on size)
OR
3 pounds frozen corn
2 cups half-and-half
1/2 pound sharp white Cheddar cheese -- grated
In a large stockpot on medium-high heat, cook bacon and olive oil until bacon is crisp, about 5 minutes. Remove bacon with a slotted spoon and reserve.
Reduce heat to medium, add onions and butter to fat, and cook 10 minutes, until onions are translucent. Stir in flour, salt, pepper and turmeric and cook 3 minutes. Add chicken stock and potatoes, bring to a boil and simmer uncovered 15 minutes, until potatoes are tender. If using fresh corn, cut kernels off cobs and blanch kernels 3 minutes in salted boiling water. Drain. (If using frozen corn, skip this step.) Add corn to soup, then add half-and-half and Cheddar. Cook 5 more minutes, until cheese is melted. Season to taste with salt and pepper.
Serve hot with a garnish of crumbled bacon. Makes 10 to 12 servings.
Source:
"The Barefoot Contessa Cookbook"
S(Master-Cook format by):
"Judi Mae Phelps (judimae3@earthlink.net)"
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