This soup is from Jackie Goplins is hearty and super tasty.
Cheddar Corn Chowder Recipe
Cheddar Corn Chowder
8 oz. bacon, chopped
¼ cup olive oil
6 cup chopped yellow onions (4 large)
4 Tbsp. butter (Jackie uses unsalted)
½ cup flour
2 tsp. salt (1 ½ tsp. if using salted butter)
1 tsp. PENZEYS FRESHLY GROUND PEPPER
1/2 tsp. TURMERIC
12 cups chicken stock (or 12 cups water mixed with 1 ½ Tbsp. CHICKEN SOUP BASE)
6 cups medium white potatoes, unpeeled, diced (2 lbs.)
10 cups corn kernels (10 large ears)
2 cups half & half
½ lb. sharp white cheddar cheese, grated
(HIGHLIGHTED – are found in PENZEYS SPICES)
In a large pot, cook the bacon in the olive oil over medium-high heat until the bacon is crisp. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate to drain. Reduced the heat to medium; add the onions and butter and cook for 10 minutes. Stir in the flour, salt, PEPPER and TURMERIC; cook, stirring, until thick and creamy – about 3 minutes.
Add the chick stock and potatoes. Bring to a boil and simmer, uncovered, until the potatoes are tender, about 15 minutes. If using fresh corn, cut the kernels off the cobs and blanch for 3 minutes in boiling salted water and then drain. Reduce heat to low, add the corn to the soup, and then add the half & half and cheddar. Cook for 5 more minutes until cheese is melted. Season to taste and serve hot with a garnish of bacon. Serves 22 – 24
(Recipe for Cheddar Corn Chowder was in Penzeys Spices catalog)
Speak Your Mind