Cheddar Corn Chowder

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)