Thursday, December 6, 2007

It's Cold! Time to Break Out the Comfort Food Recipes...

cheddar corn chowder
Originally uploaded by monavano
Barefoot Contessa's Cheddar Corn Chowder

8 oz. bacon, chopped
¼ c. good olive oil
6 c. chopped yellow onions (4 large onions)
4 T. butter
½ c. all-purpose flour
2 t. salt
1 t. freshly ground black pepper
½ t. ground turmeric
12 c. chicken stock
6 c. medium-diced white boiling potatoes, unpeeled (2 lbs.)
10 c. frozen corn kernels (3 lbs.)
2 c. half-and half
½ lb. Sharp white Cheddar cheese, grated

In a large stockpot on 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. 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. Serves 10 to 12.


sara said...


Brad, Cheri and Sammy said...

Sis, as soon as I saw this recipe I ran out and got the ingredients. It was a great dinner and will be an even better lunch!

Jake and Taryn said...

Yummy! Sounds so delicious!

Melissa said...

Oh, that's great! Glad you liked it...we are making it tonight for dinner. Happy Birthday!

LINDA said...

I tried it and it is delicious. I am a soup 'nut' and this one really satisfies.

Myrilla said...

Good post.