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Corn Cheddar Chowder
Category: Soups, Hot
Serves: 10-12
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Ingredients:
8 oz. bacon chopped 1/4 c. olive oil 6 c. chopped yellow onions (4 onions) 1/2 c. flour 2 t. kosher salt 1 t. freshly ground black pepper 1/2 t. ground turmeric 12 c. chicken stock 6 c. medium-ciced boiling potatoes, unpeeled (2 lbs.) 10 c. corn kernels, fresh (10 ears) or frozen (3 lbs.) 2 c. half and half 8 oz. sharp white cheddar cheese grated
Directions:
In a large stockpot over medium-high heat cook the bacon and the olive oil until the bacon is crisp, about 5 minutes. Remove with a slotted spoon and reserve. Reduce the heat to medium, add the butter and onions and cook for 10 minutes until the onions are translucent. Stir in the flour, salt, pepper and turmeric and cook 3 minutes. Add the chicken stock and potatoes and bring to a boil. Simmer uncovered 15 minutes until the potatoes are tender. [If using fresh corn, cut the kernel off the cob and blanch them for 3 minutes in boiling salted water.] Add the corn to the soup, then add the half and half and the cheddar. Cook 5 minutes more until the cheese is melted. Season to taste with salt and pepper. Garnish with reserved bacon.