Cheesy Corn Chowder
Cheddar Corn Chowder
This delicious recipe puts a cheesy twist on traditional corn chowder.
Ingredients
- 8 oz bacon chopped
- 1/4 cup olive oil
- 6 cups yellow onions chopped
- 4 Tbsp unsalted butter
- 1/2 cup flour
- 2 tsp salt
- 1 tsp pepper
- 1/2 tsp turmeric
- 12 cups chicken stock
- 6 cups white potatoes diced
- 10 cups corn kernels
- 2 cups half and half
- 1/2 lb sharp white cheddar cheese grated
Instructions
- In a large stockpot over medium-high heat, cook the bacon in 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. 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.
Nutrition
Calories: 701kcalCarbohydrates: 71gProtein: 25gFat: 38gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 75mgSodium: 1554mgPotassium: 1390mgFiber: 8gSugar: 19gVitamin A: 635IUVitamin C: 39mgCalcium: 269mgIron: 3mg
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