Cheddar Corn Chowder

(from teacherrap’s recipe box)

Source: Barefoot Contessa (from RecipeThing user mckaig)

Prep time: 30 minutes
Cook time: 45 minutes
Serves 6 people

Ingredients

  • 4 oz. bacon, chopped
  • 3 cups chopped yellow onion (about one really big one)
  • 2 Tbl unsalted butter
  • 1/4 cup flour
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 6 cups chicken stock
  • 3 cups white boiling potatoes, diced
  • 5 cups yellow corn kernels (about 5 ears).
  • 1 cup half-n-half
  • 1/4 lb sharp yellow cheddar, grated

Directions

  1. using fresh corn, cut the kernels from the cob and blanch in boiling salted water for 3 minutes. Frozen corn also works – just add it directly in step 6.

  2. Cook bacon until crisp. Remove with slotted spoon, set aside.

  3. Add onions & butter, cook until onions are translucent, about 10 mins.

  4. Add flour, turmeric, salt & pepper, cook 3 minutes.

  5. Add stock & potatoes, bring to a boil, and simmer until potatoes are tender, about 15-20 minutes.

  6. Add corn to the soup, then the cream and cheddar. Cook 5 mins, until cheese is melted. Season to taste.

  7. Served topped with bacon!

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