Creamy Cheddar Corn Chowder
A comforting and flavorful chowder made with fresh corn, cheddar cheese, and a touch of bacon.
Ingredients
| 8 | ounces chopped |
|---|---|
| 1⁄4 | cup olive oil |
| 6 | cups chopped yellow onions (4 large onions) |
| 4 | tablespoons unsalted butter |
| 1⁄2 | cup flour |
| 2 | teaspoons kosher salt |
| 1 | teaspoon fresh 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 |
| 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. |
|---|---|
| 2. | Remove the bacon with a slotted spoon and reserve. |
| 3. | Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent. |
| 4. | Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. |
| 5. | Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. |
| 6. | If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. |
| 7. | Drain. |
| 8. | If using frozen corn you can skip this step. Add the corn to the soup, then add the half-and-half and cheddar. |
| 9. | Cook for 5 more minutes, until the cheese is melted. |
| 10. | Season, to taste, with salt and pepper. |
| 11. | Serve hot with a garnish of bacon. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 740.1 kcal |
| Protein | 25.3 g |
| Fat | 38.3 g |
| Carbohydrates | 80.3 g |
| Fiber | 7.2 g |
| Sugar | 9.7 g |
Published on Jul 21, 2024 by Luminița