Cheddar Corn Chowder: Barefoot Bloggers

Yes, I know, it's my second month in this group and I'm posting a recipe nearly a week and a half late. I don't have any real excuse besides life got busy. My in laws were visiting, then both Zach and I got sick, which would normally be a good time for soup, but neither of us really felt like cooking beyond a frozen pizza or chicken nuggets. Oh well, here is Ina's Cheddar Corn Chowder. I thought it was pretty good. It was the first time I've used turmeric in a recipe, and had to go buy some. We used a nice red skinned potato which held up really well in the chowder, not turning into a grainy mush. I also used a medium cheddar, not sharp, as I'm just not a sharp cheese kind of girl. It's definitely a "keeper" recipe for us, and I look forward to the leftovers in my lunch this week. One more thing, we halved the recipe and still had two big bowls for dinner tonight and at least 5 more portions for lunches all week. It definitely makes alot. We had it along with no-knead bread and both were delicious!

Cheddar Corn Chowder
from Ina Garten, via Food Network

Ingredients

    * 8 ounces bacon, chopped

    * 1/4 cup good olive oil

    * 6 cups chopped yellow onions (4 large onions)

    * 4 tablespoons (1/2 stick) unsalted butter

    * 1/2 cup flour

    * 2 teaspoons kosher salt

    * 1 teaspoon freshly 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

Directions

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.