Have you noticed that many recipes I make have bacon in them? This is no exception. No wonder we all love it!
I found this recipe in a cookbook by the Barefoot Contessa. Give it a try. It is awesome!
Cheddar Corn Chowder
8 ounces bacon, chopped
¼ cup olive oil
6 cups chopped yellow onions
4 tbs. unsalted butter
½ cup all purpose flour
2 tsp kosher salt
1 tsp black pepper
½ tsp ground turmeric
12 cups chicken stock
6 cups medium diced white potatoes
10 cups corn kernels, fresh or 3 pounds frozen corn
2 cups half and half
½ pound grated white cheddar cheese
In a large stockpot, fry bacon until crisp. (I use my kitchen shears and cut the bacon while it is raw. This makes for less work later.)
Remove the bacon and set aside.
Reduce heat and add onions and butter to the bacon grease and cook for 10 minutes until the onions are translucent.
Stir in flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and the potatoes, bring to a boil and simmer uncovered for 15 minutes until the potatoes are tender.
If using fresh corn, cut the kernels off the cobs and blanch the kernels for 3 minutes in boiling salt water. Drain. (If using frozen corn, omit this step.) Add the corn to the soup, then add the half and half and the cheddar cheese. Cook for 5 minutes until the cheese is melted.
Season to taste with salt and pepper. Garnish with reserved bacon and shredded cheddar cheese.
Enjoy!
