One of the best ways to warm up from the bitter chill in the air is a steaming bowl of soup. And when I want something a bit heartier than a typical thin, brothy-type soup, I go for chowder. It makes me feel like I’m eating more than an appetizer (if you ever notice, that’s where you’ll find the soup on a restaurant menu). I feel like I’m eating a heartier meal.
Here’s a cheesy corn chowder recipe compliments of my dear Ina Garten. It’s simple, but with the addition of potatoes, corn, and cheesy goodness, it makes for a delicious meal on a cold night.
CHEDDAR CORN CHOWDER
Servings: 10-12 servings
8 ounces bacon, chopped
¼ cup olive oil
6 cups chopped yellow onions (about 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 low-sodium chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (about 2 pounds)
10 cups corn kernels, fresh (about 10 ears) or frozen (about 3 pounds)
2 cups half-and-half
½ pound 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 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 15 minutes, or until the potatoes are tender.
- If using fresh corn, cut the kernels off of 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.