Saturday, February 28, 2009

Try This!

Cheddar Corn Chowder
This soup was in my new cookbook, or you can find the original recipe here.
I love it, and it is 4 year-old approved too!
(serves 10 to 12)

Photo: Melanie Acevedo

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 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

1/2 pound sharp white Cheddar cheese, grated
In a large stockpot on 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 cobs 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.


downthegardenpath said...

on the subject of recipes i keep meaning to ask for your bath fizzies recipe. any chance of seeing that anytime soon?? thanks.

rinse repeat said...

I absolutely love corn chowder...and I can never convince anyone else that it's delicious! Glad to have found another corn chowder lover!

ali said...

best corn chowder ever. this is a staple in our house as is ina garten!!!