Saturday, November 10, 2012

corn and cheddar chowder

I love chowder.
Usually, it's clam or potato or something white-ish.
Today, it's corn and cheddar!
Couldn't resist.
However, this is not a figure friendly meal.
This is a hearty, thick, and delicious-calorie-laden (and worth it!) meal.

Corn and Cheddar Chowder
Serves 6-8.
Ina Garten.

8 ounces bacon, chopped
1/4 cup olive oil
4 large onions, chopped
1 red bell pepper, chopped
4 tablespoons butter
1/2 cup flour
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric (optional, I hate this stuff...)
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
10 cups corn kernels (I use frozen)
2 cups half and half
1/2 pound sharp white cheddar cheese, grated

In a large stockpot over medium high heat, cook the bacon in the 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, bell pepper, and butter to the pot, and cook for 10 minutes, until the onions are softened.
Stir in the flour, salt, pepper, and turmeric, if using, 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 cheese. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot and enjoy!

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