Cheddar Corn Chowder
Chef: Food Network - Barefoot Contessa
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  • 8 ounces bacon
  • olive oil
  • 3 cups chopped sweet onion (1-2 large onions)
  • 2 tbsp (1/4 stick) butter
  • 1/4 cup flour
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp tumeric
  • 6 cups chicken stock
  • 3 cups medium diced potatoes (1 lb)
  • 5 cups corn kernels, fresh (5 ears) or frozen (1 1/2 lbs)
  • 1 cup half-and-half
  • 4 ounces sharp white cheddar cheese, grated
In a large stock-pot cook bacon in olive oil until bacon is crisp - about 5-10 min. Remove bacon with a slotted spoon and set aside.

Reduce heat to medium and add the onions and the butter to bacon fat and cook for 10-15 min unitl onions are translucent.

Stir in flour, salt, pepper, tumeric and cook for 3-5 min.

Add chicken stock and potatoes and bring to a boil. Simmer uncovered for 15 min, until potatoes are tender.

If using fresh corn, cut kernels off the cob.
Blanch (cook) in boiling salted water for 3 minutes - drain.
(If using forzen corn skip this step)

Add corn to the chowder and then add half-and-half and cheddar. Cook for 5-10 more minutes until cheese is melted.

Season to taste with salt and pepper.

Serve hot with garnish of bacon.
Serves 7-8
Preparation Time: 30 min
Cook Time: 40 min
Category: Soups & Salads
Ethnicity: American
Author Comments:
Use heavy cream in place of half-and-half for thicker chowder
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