Ina Garten Corn Chowder
Recipe:
8 Oz. Bacon - chopped
1/4 C. Olive Oil
6 C. Yellow Onions - chopped
4 T. Unsalted Butter
1/2 C. All Purpose Flour
2 t. Salt
1 t. Freshly Ground Pepper
1/2 t. Ground Turmeric
12 C. Chicken Stock
6 C. White Boiling Potatoes - unpeeled and diced
10 C. Corn Kernels - 10 ears (fresh) or can use frozen
2 C. Half n Half - I use 1 cup Half n Half and 1 cup Heavy Whipping Cream (see tips)
1/2 Lb. Sharp White Cheddar - grated
In a large stock pot on medium-high heat, cook the bacon in 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 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. (Tip- If you would like to freeze this soup for a make ahead meal, it is best to stop here. This stock stores in the fridge/freezer well up to this point).
If using fresh corn, cut the kernels off the cobs and blanch the kernels 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. (Lynne’s tip for a super creamy version - substitute one cup of half and half for heavy whipping cream, so worth the extra calories). Cook for 5 more minutes until the cheese is melted. Serve hot with a garnish of bacon.
Pairs well with your favorite hot sandwich for a hearty holiday meal.
