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Cheddar Corn Chowder {Recipe}

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One of my favorite cooks is Ina Garten. Her recipes are always a hit! You can’t go wrong with any of her Barefoot Contessa Cookbooks.

If you are looking for a soup that will please and feed a crowd give this Cheddar Corn Chowder a try.

Cheddar Corn Chowder Recipe

adapted from Barefoot Contessa

8 ounces bacon, chopped
2 Tablespoons 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, peeled (2 pounds)
10 cups corn kernels, (3 pounds frozen)
2 cups half-and-half
8 ounces grated cheddar cheese

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 and save for garnish. Reduce the heat to medium, add the onions and butter to the bacon fat, cook for about 10 minutes until the onions are tender and translucent.

Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add in chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. Add the corn to the soup. Next add the half-and-half and cheddar. Cook for 5 more minutes (do not boil just heat or the half and half will separate) , until the cheese is melted. Season, to taste, with salt and pepper. Pour into bowls and top with bacon.


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