Monday, December 8, 2008


Cheddar Corn Chowda'
{Ina Garten, "Barefoot Contessa Cookbook"}
8 ounces bacon, chopped
1/4 cup olive oil
6 cups chopped yellow onion (about 4 large ones)
4 Tbsp unsalted butter
1/2 cup flour
2 tsp salt
1 tsp pepper
1/2 tsp turmeric
12 cups chicken stock (I split this, did 8 cups stock, 3 cups water, and left the other cup out)
6 cups medium-diced white boiling potatoes, about 2 lbs (peeled or unpeeled)
10 cups corn kernals (10 fresh ears) or 3 lbs frozen
2 cups half n half
1/2 lb sharp white cheddar cheese
In a large saucepan over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove bacon with a slotted spoon and reserve. Reduce the heat to medium and add the onions and butter to the fat, and cook for 10 minutes, or until onions are translucent.
Stir in the flour and seasonings, cook about 3 minutes. Add stock, potatoes, and bring to a boil- cooking until potatoes are tender. If using fresh corn, cut the kernals off cobs and blanch the kernals for 3 minutes, drain, then add to soup (if using frozen corn, just skip this step and pour into boiling mixture). Now add half n half and cheese until cheese is melted. Season to taste and garnish with bacon.
*This makes quite a lot! Be prepared with clean mason jars to give away, or tupperware to freeze, unless you have a hungry family of 12.

1 comment:

Kathy/mom said...

This soup is so good. Katie has made plenty for leftovers and it hits the spot on a cold, wintry night.