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Cheddar Corn Chowder




Source of Recipe


From The Barefoot Contessa Cookbook


List of Ingredients




8 ounces bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions, (4 large onions)
4 tablespoons unsalted butter
1/2 cup all-purpose flour
2 teaspoon 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
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half
1/2 pound sharp white Cheddar cheese, grated



Recipe



In a large stock pot, 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 bacon 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 the kernels 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.