Cheddar Corn Chowder


  • 16 ounces bacon, chopped
  • 1/4 cup olive oil
  • 6 cups yellow onions, chopped
  • 4 tablespoons butter or margarine
  • 1/2 cup flour
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1/2 teaspoon ground turmeric
  • 6 cups chicken broth
  • 2 lbs white boiling potatoes, chopped
  • 10 ears fresh corn
  • 2 cups half-and-half
  • 1/2 lb cheddar, shredded
  1. Cook the bacon in the olive oil, pour the grease into a stock pot and set the bacon aside. Over medium heat, add onions and butter to the bacon grease. Cook 10 min or until onions are translucent.
  2. While onions are cooking, add 6 bouillon cubes to 6 cups water and bring to a boil until cubes dissolve. Stir in flour, salt, pepper, and turmeric. Cook 3 minutes.
  3. Add the chicken stock and potatoes to the onions, simmer uncovered 15 minutes or until potatoes are tender.
    Ifusing fresh corn, cut off kernels and blanch for 3 min in boiling salted water. Add corn, half-and-half, and cheddar. Cook until cheese is melted.
  4. Season to taste with salt and pepper and serve with bacon.


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