Cheddar Corn Chowder Recipe

Name: Cheddar Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz. bacon, chopped; 1/4 c. good olive oil; 6 c. yellow onions (4 large onions); 4 Tbsp. (1/2 stick) unsalted butter; 1/2 c. flour; 2 tsp. kosher salt; 1 tsp. freshly ground black pepper; 1/2 tsp. ground turmeric; 12 c. chicken stock; 6 c. medium-diced white boiling potatoes (unpeeled, 2 lb.); 10 c. corn kernels, fresh (10 ears or frozen 5 ears); 2 c. half and half; 8 oz. sharp white Cheddar cheese, grated

Servings: persons

8 oz. bacon, chopped
1/4 c. good olive oil
6 c. yellow onions (4 large onions)
4 Tbsp. (1/2 stick) unsalted butter
1/2 c. flour
2 tsp. kosher salt
1 tsp. freshly ground black pepper
1/2 tsp. ground turmeric
12 c. chicken stock
6 c. medium-diced white boiling potatoes (unpeeled, 2 lb.)
10 c. corn kernels, fresh (10 ears or frozen 5 ears)
2 c. half and half
8 oz. sharp white Cheddar cheese, grated

1
In a large stockpot over medium-high heat, cook the beacon and olive oil until the bacon is crisp, about 5 minutes.
2
Remove the bacon with a slotted spoon and reserve.
3
Reduce the heat to medium; add the onions and butter to the fat and cook for 10 minutes until the onions are translucent.
4
Stir in the flour, salt, pepper and turmeric and cook for 3 minutes.
5
Add the chicken stock and potatoes; bring to a boil and simmer uncovered for 15 minutes, until the potatoes are tender.
6
If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salt water.
7
Drain.
8
If using frozen corn, you can skip this step. Add the corn to the soup, then add the half and half and Cheddar. Cook for 5 more minutes, until the cheese is melted.
9
Season to taste with salt and pepper.
10
Serve hot with a garnish of bacon.

3160

kcal

Calories

118

Fat

237

Carbs

294

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 oz. bacon, chopped, 1/4 c. good olive oil, 6 c. yellow onions (4 large onions), 4 Tbsp. (1/2 stick) unsalted butter, and more.

Yes, Cheddar Corn Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheddar Corn Chowder

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