This soup is one of my favorite fall recipes. It is a great way to use up the local sweet corn that is so delicious and so cheap this time of year. And how can you really go wrong with a soup that includes bacon and cheese? You can't.
This recipe makes a lot of soup- enough for our little family of four to eat one dinner, freeze enough for two more dinners and pack several lunches.
Cheddar Corn Chowder
adapted from Ina Garten's Barefoot Contessa Cookbook
8 ounces bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
2 tablespoons unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
10 cups chicken stock
6 medium size yukon gold potatoes, unpeeled and chopped
10 ears of corn or 3 pounds frozen corn
2 cups half-and-half
8 ounces sharp cheddar cheese, grated
If using fresh corn, bring a large stockpot of water to a boil over high heat. Cook the corn for 10 minutes and set aside to cool, then cut the kernels off the cobs. If you are using frozen corn, skip this step and just thaw the corn.
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 set aside. 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 an additional 15 minutes, until the potatoes are tender.
Add the corn, then add the half-and-half and cheddar cheese. Cook for 5 more minutes, until the cheese is melted. Garnish with the bacon and serve.
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