Provided by The Food Channel

Recipe: Cheddar Corn Chowder

Posted online September 5, 2012 | 4:00 pm

Ingredients

1/2 pound bacon, cut into pieces (6-8 per slice)
1/4 cup regular olive oil
6 cups yellow onions, finely chopped
4 tablespoons butter
1/2 cup all-purpose flour
2 teaspoons salt
1 teaspoon pepper
1/2 tsp turmeric
12 cups chicken stock
6 cups diced potatoes (skins can stay on)
10 cups corn (about 3 pounds of frozen corn)
2 cups half-and-half
1/2 pound white Cheddar cheese, grated

Prep Time:

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Cook Time:

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Serves:

This comforting corn chowder recipe is prepared in one pot for quick and easy dinner time prep. Delicious served with a simple green salad and warm crusty rolls.

Why try? This is the soup that draws a crowd in the Food Channel kitchens—it’s that good.

Foodie Byte: For New England crab and corn chowder; add flaked crab meat and a shake of Old Bay seasoning to prepared corn chowder and serve with oyster crackers. Or add diagonal-sliced smoked sausage and a splash of cayenne pepper sauce for bold and spicy Cajun-style corn chowder.

Preparation

In a large stockpot on medium-high heat, cook the bacon until it is crisp. Reserve it to use for topping the finished soup.
Take the bacon drippings and add the olive oil and heat to medium. Add onions and butter and cook until onions are translucent
Stir in flour, salt, pepper and turmeric and cook for several minutes.
Add chicken stock and diced potatoes, bring to a boil, and simmer uncovered for about 15 minutes, or until the potatoes are tender.
Add the corn, half-and-half and cheese; cook until cheese is melted.
Garnish with bacon.

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