Hearty Cheddar and Bacon Corn Chowder
Corn chowder is a wonderful way to showcase fresh corn. However, you can certainly use frozen corn during chillier fall and winter months. This soup recipe is hearty with grated cheese, potatoes and a garnish of bacon.
Servings 6
Calories 449kcal
Ingredients
- 4 ounces bacon chopped
- 2 tablespoons olive oil
- 2 cups yellow onions chopped (1-2 large onions)
- 1 tablespoon unsalted butter
- 1/2 cup flour
- 1/2 to 1 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon ground turmeric
- 1 tsp dried thyme
- ¼ tsp cayenne
- 1 tsp Old Bay Seasoning optional, but delicious
- 4 cups chicken stock
- 2 cups potatoes red bliss or yukon gold are ideal; unpeeled (2 pounds)
- 1 red bell pepper chopped (optional)
- 3 cups corn kernels fresh (3 ears) or frozen (1 pound)
- 1/2 cup half-and-half
- 3 ounces sharp white cheddar cheese grated
Instructions
- 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 reserve.
- Reduce the heat to medium, add the onions, bell pepper 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, seasoning and bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender.
- If using fresh corn, cut the kernels off 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.
Notes
To thicken the soup, I like to mix 2 Tbsp of potato starch and equal water and whisk until no lumps. Add about half, while the soup is simmering until it reached the desired thickness. Add more, if necessary
Recipe adapted from The Barefoot Contessa Cookbook