Cheesy Corn Chowder
Cheddar Corn Chowder
This delicious recipe puts a cheesy twist on traditional corn chowder.
- 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)
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.
