Sunday, February 10, 2008

Ina's Cheddar Corn Chowder

I've seen lots of rave reviews for this recipe and thought I would try it. When I originally planned this recipe, I was imagining 30 degree weather rather than the beautiful 80 degree weather we are currently having. Be forewarned this recipe makes enough to feed an army. I guess I should have realized that when I bought 3lbs of frozen corn! We have lots of leftovers in the freezer now. Overall, we liked the recipe but I think my favorite is still the Corn Chowder with Chilies and Monterey Jack from the Culinary Institute of America.

Cheddar Corn Chowder
Recipe as Adapted from The Barefoot Contessa Cookbook

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
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 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half
8 ounces sharp white cheddar cheese, grated
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 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.

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