Creamy Cheddar Corn Chowder
Ingredients: 13
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
-
- In a large stockpot 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 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 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 garnish of bacon.
Jul 21, 2024