Cheddar Corn Chowder
Cheddar Corn Chowder
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Chef's Note
“This makes a great dinner, and reheats very well. My wife and I eat this for several days after we make it and we are still sad when it runs out.”
READY IN:1hr 30mins |
SERVES:10 |
UNITS:US |
|
Ingredients Nutrition
- 16 ounces bacon, chopped
- 1⁄4 cup olive oil
- 6 cups yellow onions, chopped
- 4 tablespoons butter or 4 tablespoons margarine
- 1⁄2 cup flour
- 2 teaspoons salt
- 1 teaspoon pepper
- 1⁄2 teaspoon ground turmeric
- 6 cups chicken broth
- 2 lbs potatoes, chopped
- 10 ears fresh corn (Or 3 lbs frozen corn)
- 2 cups half-and-half
- 1⁄2 lb cheddar cheese, shredded
Directions
- Cook the bacon in the olive oil, pour the grease into a stock pot and set the bacon aside.
- Over medium heat, add onions and butter to the bacon grease.
- Cook 10 min or until onions are translucent.
- While onions are cooking, add 6 bouillon cubes to 6 cups water and bring to a boil until cubes dissolve.
- Stir in flour, salt, pepper, and turmeric.
- Cook 3 minutes.
- Add the chicken stock and potatoes to the onions, simmer uncovered 15 minutes or until potatoes are tender.
- *If using fresh corn, cut off kernels and blanch for 3 min in boiling salted water. (If using frozen, skip this step)
- Add corn, half-and-half, and cheddar.
- Cook until cheese is melted.
- Season to taste with salt and pepper and serve with bacon.
Cheddar Corn Chowder