Cheddar Corn Chowder
A Kitchen Muse: adapted from Ina Garten
Recipe type: Soup
Prep time:
Cook time:
Total time:
Serves: 8
- 8 ounces bacon, chopped
- 1 tbs. olive oil
- 2 chopped yellow onions
- 2 cloves garlic, minced
- 1 tbs. unsalted butter
- ⅓ cup flour
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon ground turmeric
- 4 sprigs of fresh thyme, chopped
- 1 tsp. cumin
- 1 tbs. chili powder
- 6 cups chicken stock
- 3 cups medium diced red potatoes with skin on
- corn kernels from 6 ears fresh corn
- 1 red pepper, chopped
- 1 small can chopped green chiles
- 1 cups half-and-half
- ¼ pound sharp white cheddar cheese, grated
- 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 with a slotted spoon and set aside.
- Remove the bulk of the bacon fat from pot, leaving enough to saute onions and garlic.
- Reduce the heat to medium, add the onions, garlic and butter to the fat, and cook for 10 minutes, until the onions are translucent.
- Add red peppers half way through sauteing.
- Stir in the flour, salt, pepper, turmeric, cumin and chili powder and cook for 3 minutes.
- Cut the kernels off the corn cobs and microwave for 3 minutes in microwave.
- Add the chicken stock, corn, potatoes, green chiles and thyme, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender.
- Add the half-and-half and cheddar.
- Cook for 5 more minutes, until the cheese is melted.
- Season, to taste, with salt and pepper.
- Serve hot with a garnish of bacon.
Recipe by A Muse in My Kitchen at http://amuseinmykitchen.com/2012/08/12/cheddar-corn-chowder/
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