Cheddar Corn Chowder
A creamy and hearty Cheddar Corn Chowder made with bacon, onions, and fresh corn.
Equipment
- stockpot
Ingredients
Bacon and Oil
- 8 ounces bacon, chopped
- ¼ cup good olive oil
Vegetables
- 6 cups chopped yellow onions (4 large onions)
- 4 tablespoons unsalted butter
- 12 cups chicken stock preferably homemade
- 6 cups medium-diced white boiling potatoes (2 pounds)
- 10 cups corn kernels fresh (10 ears) or frozen (3 pounds)
Seasonings and Dairy
- ½ cup all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon ground turmeric
- 2 cups half-and-half
- ½ pound sharp white Cheddar cheese, grated
Instructions
Cooking Steps
- 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.
- 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.
Notes
This chowder is perfect for a comforting meal any time of the year.
Nutrition
Serving: 1cupCalories: 350kcalCarbohydrates: 36gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 10mgCalcium: 15mgIron: 8mg
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