Nov
30

Soup Series: Cheddar Corn Chowder

by

I was so excited that we were doing a soup series again because I love soup. Not only is it comforting in the cold winter months, but it is often very easy to prepare. The following recipe comes from one of my go-to cookbooks, “The Barefoot Contessa Cookbook.” I’ve made this recipe numerous times, playing around with the proportions and highlighting my favorite parts of the soup. This time, I added less corn and more potatoes, making for a chunkier, richer soup. I also used extra sharp cheddar instead of white cheddar because I was hoping for a stronger cheddar flavor. To top it off, I added green onions as a garnish which gave it delicious flavor and texture. Lastly, you’ll definitely want to purchase some of your favorite bread to slop up every last drip of this scrumptious soup.

Here is the original recipe for you to make it your own. It makes quite a bit, but freezes beautifully.

Cheddar Corn Chowder

Ingredients
8 ounces bacon, chopped
1/4 cup 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 potatoes, unpeeled (2 pounds)
3 pounds frozen corn kernels
2 cups half-and-half
8 ounces 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. 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.

Makes 10 to 12 servings

Copyright, 1999, The Barefoot Contessa Cookbook, All rights reserved

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1 Comment so far ↓


  • Andrea | Dec 10, 2009 at 9:17 am

    I can’t resist saying how perfect and pretty that bowl is to display your soup! If we “eat with our eyes first,” you served up a delicious entre!

    Nice blog.