Cheddar Corn Chowder
This delicious recipe puts a cheesy twist on traditional corn chowder.
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Main Course, Soup
Cuisine American
Servings 10
Calories 701 kcal
- 8 oz bacon chopped
- 1/4 cup olive oil
- 6 cups yellow onions chopped
- 4 Tbsp unsalted butter
- 1/2 cup flour
- 2 tsp salt
- 1 tsp pepper
- 1/2 tsp turmeric
- 12 cups chicken stock
- 6 cups white potatoes diced
- 10 cups corn kernels
- 2 cups half and half
- 1/2 lb sharp white cheddar cheese grated
In a large stockpot over medium-high heat, cook the bacon in olive oil until the bacon is crisp about 5 minutes. Remove the 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 until the onions are translucent.
Stir in the 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, until the potatoes are tender. Add the corn to the soup, then 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.
Calories: 701kcalCarbohydrates: 71gProtein: 25gFat: 38gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 75mgSodium: 1554mgPotassium: 1390mgFiber: 8gSugar: 19gVitamin A: 635IUVitamin C: 39mgCalcium: 269mgIron: 3mg
Keyword cheddar, chowder, corn, Soup