Sunday, February 2, 2014

Cheddar Corn Chowder Soup

I have to say in a lot of my posts I will tell you that you have to try the recipe because it is so good. But this recipe for Cheddar Corn Chowder Soup is by far the best soup you will ever eat in your life, if their is a recipe I post, this is the one to make. I have been making it for years. As we all know we all have a picky eater in our house, that always wants something different for dinner, not this. You will all love it. It has corn, potatoes, half and half, white cheddar and bacon, sounds yummy doesn't it. Well it is, believe me. And also very easy to make. Enjoy!!

8 ounces bacon, chopped ( I always make the entire package for more on top of the soup, use the 8 ounces like directed, but fry the other 8 ounces separately and use for more to put on top of the soup)
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
1/2 pound sharp white cheddar cheese, grated
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. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon and more white cheddar cheese..

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Recipe From: Ina Garten of Food Network

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