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Cheddar Corn Chowder

August brings such delights from the garden in particular corn. This soup is the consistency of a light stew and its refreshing corn taste makes it perfect to whip up in summer and in winter (using frozen corn). This recipe is from the Barefoot Contessa cookbook (link below).
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Ingredients Method

Ingredients
  

  • 8 ounces bacon, chopped
  • 1/4 cup olive oil
  • 6 cups chopped yellow onion (4 large onions)
  • 4 tbsp unsalted butter
  • 1/2 cup flour
  • 2 tsp kosher salt
  • 1 tsp ground pepper
  • 1/2 tsp turmeric
  • 12 cups chicken stock
  • 6 cups medium diced white boiling potatoes (2lbs)
  • 10 cups corn kernels, fresh (10 ears) or frozen 3 lbs
  • 2 cups half & half
  • 1/2 lb grated cheddar cheese

Method
 

  1. In a large stock pot on medium-high heat, cook bacon and olive oil until bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. I put it on plate lined with paper towel.
  2. Reduce the heat to medium, add butter and onions to the bacon fat and cook for 10 minutes, until onions are translucent.
  3. Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add 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 over the pot of boiling potatoes. If using frozen put into boiling pot at this point. The add half & half, cheddar cheese and reserved cooked bacon and stir. Season to taste and add a garnish of bacon.
    Happy Eating!!