Cheddar corn chowder
I grew up on my mom’s potato soup. There really wasn’t much to it – just potatoes and onions boiled in water with milk and butter. It doesn’t sound like much now, but I really loved it as a kid. Especially with buttered white bread. Wow, how my tastes have changed! I know I’d still happily chow down on that soup if my mom made it, but this cheddar corn chowder is a nice alternative. I still get the potatoes and onions… cream and butter, but with more sophisticated flavors added in. Add a couple thick slices of hot buttered bread, you’ve got yourself some comfort food.
Recipe: Cheddar Corn Chowder
(slightly adapted from Ina Garten at Food Network)
8 oz. thick sliced bacon, chopped
2 onions, diced
2 Tbsp. unsalted butter
1/4 c. all-purpose flour
1 tsp. kosher salt
1/2 tsp. ground black pepper
1/4 tsp. turmeric
6 c. chicken broth
white potatoes, unpeeled and diced, about 5 medium
1 lb. bag of frozen corn
1/2 c. half and half
3/4 c. sharp white cheddar cheese, grated
In a large stockpot over medium-high heat, cook bacon until crisp. Remove bacon with a slotted spoon and drain on a paper towel. Reduce heat to medium, add onions and butter to bacon drippings. Cook for 10 minutes, or until onions are translucent.
Stir in flour, salt, pepper, and turmeric. Cook for 3 minutes. Add chicken broth and potatoes; bring to a boil and simmer, uncovered, for 15 minutes or until potatoes are tender. Add the corn to the soup; then add half-and-half and cheddar cheese. Cook for 5 more minutes, until cheese is melted. Season, to taste, with salt and pepper. Serve hot with garnish using cooked bacon bits and pieces.