Cheddar Corn Chowder
Creamy and comforting cheddar corn chowder with smoky bacon, tender potatoes, and sweet corn, perfect for cozy gatherings and satisfying comfort food lovers.
Ingredients
- 8 oz. bacon, chopped ⓘ
- 1/4 cup good olive oil ⓘ
- 6 cups yellow onions, sliced ⓘ
- 4 tablespoons unsalted butter ⓘ
- 1/2 cup flour ⓘ
- 2 teaspoons kosher salt ⓘ
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground turmeric ⓘ
- 12 cups chicken stock ⓘ
- 6 cups medium-diced white boiling potatoes (unpeeled, 2 lb.) ⓘ
- 10 cups corn kernels, fresh or frozen ⓘ
- 2 cups half and half ⓘ
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 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.
- If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salt water, then drain.
- Add the corn to the soup, then add the half and half and Cheddar cheese.
- Cook for 5 more minutes, until the cheese is melted.
- Season to taste with salt and pepper.
- Serve hot with a garnish of bacon.
Nutrition & Diet Analysis (per serving)
985
kcal
49% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).