How have I never made this recipe before? This Barefoot Bloggers selection is a classic soup, and with the autumn weather turning cooler lately, it is a perfect meal for the season. Bear in mind that with the olive oil, bacon fat, butter, and half-and-half, this is not a diet-friendly chowder, but it is oh so tasty! I cut the recipe in half, which still yielded a generous amount for the two of us. I was also able to use the fresh onions and potatoes from my CSA bag. Thanks to Jill of My Next Life for choosing this recipe.
Source: Cheddar Corn Chowder, The Barefoot Contessa Cookbook
8 ounces bacon, chopped
¼ cup good olive oil
6 cups chopped yellow onions (4 large onions)
4 tablespoons (½ stick) unsalted butter
½ cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
½ 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
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.