Corn Chowder

Corn Chowder

By October 17, 2013

  • Prep Time : 15 minutes
  • Cook Time : 40 minutes



In a large stockpot on medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes.  Remove bacon with a slotted spoon and reserve.  Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes.

Stir in flour, salt, pepper and turmeric and cook for 3 minutes.  Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes.  If using fresh corn, cut the kernels off the cob and blanch the kernels for 3 minutes in boiling salted water.  Drain.  Skip this step if using frozen corn.

Add the corn to the soup, then add the half-and-half and cheddar.  Cook for 5 minutes.  Season to taste and garnish with bacon.



This one turned out better than expected.  The depth of flavor is huge!  This also makes a ton of soup so make it for a crowd or expect to eat it on three different occasions.CAM00456

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