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Corn Chowder

Chilly days call for warm bowls of sweet, smoky Corn Chowder. This incredible soup can be made any time of year and comes together quickly, thanks to frozen corn.

Ingredients :
  • 12 ounces bacon chopped
  • 2 large onions chopped
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon ground turmeric
  • 6 cups chicken broth
  • 1 pound thin-skinned potatoes unpeeled and diced
  • Salt and freshly ground black pepper
  • 2 pounds frozen corn
  • 1 cup half-and-half
  • 6 ounces sharp cheddar cheese grated
  • chopped fresh chives for garnish, optional
Directions :
  1. In a large stock pot or Dutch oven or medium-high heat, cook bacon until crisp, about 5 minutes. Remove from pot and reserve. Add onions and butter and cook until softened, about 10 minutes.
  2. Stir in flour and turmeric and cook 1 minute. Stir in chicken broth, potatoes, and 1 teaspoon salt. Bring to boil, reduce heat, and simmer uncovered until potatoes are tender, about 15 minutes.
  3. Stir in corn, half-n-half, cheese, and bacon. Cook until corn is heated through and cheese is melted, about 5 minutes. Season to taste with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper). Garnish with chives if desired.

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