Soup: Cheddar Corn Chowder
Source of Recipe
unknown
List of Ingredients
8 oz. bacon chopped
1/4 cup good 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 tumeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half (I used fat free half-and-half)
8 oz. sharp white cheddar cheese, grated
Recipe
In a large stockpopt 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, and 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 tumeric 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 garnich of bacon.
Serves 10-12 servings
|
|
member logon
