Cheddar Corn Chowder

Recipe Ingredients

8 oz	227g	Bacon - chopped
1/4 cup	59ml	Good olive oil
6 cups	375g / 13oz	Chopped yellow onion - (abt 4 large onions)
4 tablespoons	60ml	Unsalted butter
1/2 cup	31g / 1.1oz	All-purpose flour
2 teaspoons	10ml	Salt, kosher preferred
1 teaspoon	5ml	Freshly-ground black pepper
1/2 teaspoon	2.5ml	Ground turmeric
12 cups	2844ml	Chicken stock or canned low-sodium broth
6 cups	1422ml	Medium-diced peeled white boiling potatoes - (abt 2 lbs)
10 cups	625g / 22oz	Fresh or frozen corn kernels - (fresh about 10 ears,
		Frozen about 3 pounds)
2 cups	474ml	Half-and-half
1/2 lb	227g / 8oz	Sharp white Cheddar cheese - grated

Recipe Instructions

In large pot on medium-high heat, cook bacon in olive oil until bacon is crisp, about 5 minutes. Remove bacon with slotted spoon and reserve. Reduce heat to medium, add onions and butter to fat, cook 10 minutes or until onions are translucent.

Stir in flour, salt, pepper and turmeric; cook 3 minutes. Add chicken stock and potatoes; bring to boil on high heat. Immediately reduce temperature from medium to medium-low and simmer, uncovered, 15 minutes, until potatoes are tender. If using fresh corn, cut kernels off cobs and blanch 3 minutes in boiling, salted water; drain. If using frozen corn, skip blanching process.

Add corn to soup. Add half-and-half and cheese. Cook 5 minutes or until cheese melts. Taste and adjust seasoning, adding salt and pepper if necessary.

Presentation: Ladle soup into bowls. Garnish with bacon and serve.

This recipe yields 12 to 14 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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