Cheddar Corn Chowder
- Ready In:
- 1hr 1min
- Ingredients:
- 13
- Serves:
-
10-12
ingredients
- 8 ounces bacon, chopped
- 1⁄4 cup olive oil
- 6 cups chopped yellow onions (4 large onions)
- 4 tablespoons unsalted butter
- 1⁄2 cup flour
- 2 teaspoons kosher salt
- 1 teaspoon fresh 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.
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Reviews
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I love this recipe and the flavors are great. My only problems with it are those of the other reviewers - it's more soupy than chowder-y and it makes a TON more than you're expecting. It almost didn't fit in my biggest pot. That's a lot of soup! Thanks goodness it tasted so good or I would have been really bummed with all those leftovers.
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I had a lot of challenges with this recipe. * The flavor is great.* The quantities are huge, serving way more than the 6 listed...I'd guess at least 12. There was too much stock for us. I only used 10 cups instead of 12, and the soup was way too thin at the very end. (Perhaps this is intended but not very "chowdery" to me.) So, I used an immersion blender on everything in the pot, and then added another 4 cups of frozen corn and some chicken. Again, the flavor of the soup is great. With some major changes, this is base of something delicious for us. Thanks!
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This is by far the most delicious chowder recipe I've ever had. DH and I agreed that it will be on our favorite recipe list. I'd never used turmeric in chowder before, and it made a beautiful lemony yellow chowder. I did find that I didn't need the olive oil at all, and I only used 1/2 of the butter. The fat left in the pan from cooking the bacon was nearly enough to cook the onions, and with 1/2 the butter, the chowder was still rich and flavorful. However, if you want to make a vegetarian version, I'm sure you could use the olive oil instead of the bacon grease, and it would still be delicious. When I served it, I added just a few chopped chives to the top with the bacon for a bit more color. I halved the recipe and still got 14 cups of soup. Thanks for posting this winner, Kimke.
Tweaks
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This is by far the most delicious chowder recipe I've ever had. DH and I agreed that it will be on our favorite recipe list. I'd never used turmeric in chowder before, and it made a beautiful lemony yellow chowder. I did find that I didn't need the olive oil at all, and I only used 1/2 of the butter. The fat left in the pan from cooking the bacon was nearly enough to cook the onions, and with 1/2 the butter, the chowder was still rich and flavorful. However, if you want to make a vegetarian version, I'm sure you could use the olive oil instead of the bacon grease, and it would still be delicious. When I served it, I added just a few chopped chives to the top with the bacon for a bit more color. I halved the recipe and still got 14 cups of soup. Thanks for posting this winner, Kimke.
RECIPE SUBMITTED BY
kimkej
Omaha, 0
I live in Omaha NE and am an audiologist at Boys Town National Research Hospital. I love to cook, as does my husband Michael. In the summer, we have a large garden and try to use alot of fresh fruits/veggies in our cooking. We have a 5 year old daughter, Kate and almost 2 year old son Sam and enjoy introducing them to new foods. One of their favorites is fresh pesto smeared on crackers!