I know the last thing you want to read right now is another post about soup when we are all trying to enjoy what little is left of summer. Nonetheless, trust me – this is one soup you are going to want to make…NOW! I promise that after this, I will give you something sweet and summery. But for now, don’t miss out this delicious creation, which celebrates one of my favorite things to eat – CORN!
There are a few things I love about this recipe. First – it will taste just as great with fresh corn cut off cob and frozen corn. Second – the bacon gives it a great smoky flavor (so don’t skip it). Third - turmeric. I wasn’t sure I wanted to buy an entire jar of a spice I had never used but its give the soup a gorgeous color and wonderful aroma that warms your mouth. Fourth – this soup has just the right amount of thickness. It’s thick enough to coat your belly without sending you into a food coma. And finally is the addition of cheddar. What’s not to love about that?
I hope you fall in love with it as much as I did.
Cheddar Corn Chowder
8 ounces bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
1 tablespoon 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 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
1 1/2 cups heavy cream
1/2 pound sharp white cheddar cheese, grated
In a large stockpot over medium heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and set aside. Reduce the heat to medium, add the onions and butter to the bacon fat, and cook for 15 minutes, until the onions are translucent.
Stir in the flour, salt, pepper, and turmeric into the onions 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 fork 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. Serve hot with a garnish of bacon.