Cheddar corn chowder

Cheddar corn chowderOne 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.

Servings: 10-12 servings

Cheddar corn chowderIngredients:
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


  1. 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.
  2. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
  3. 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.
  4. 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.
  5. Season, to taste, with salt and pepper.
  6. Serve hot with a garnish of bacon.

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