Thursday, 8 October 2009

BB - cheddar Corn Chowder

October's first recipe was chosen for us by Jill from My next life. While I admit I was thrilled not to deal with cakes I can't say corn chowder got me very excited as I'm not that fond of corn (dating back to the camping days where's we'd eat tinned corn cold) and I don't really like creamy stuff either.

Comments and substitutions:
1. I halved the recipe and still had enough to feed a small army. Actually I more than halved the recipe as I didn't have a pot big enough so I used only 4 cups of stock (instead of 6) and only 1/2 cup of milk (instead of 1)
2. I replaced the half and half with milk
3. Veggie here so no bacon and I replaced the the chicken broth with vegetable broth
4. I always add the salt at the end and I'm glad I did because it was salty enough
5. It was surprisingly good!


  • 8 ounces bacon, chopped
  • 1/4 cup good olive oil
  • 6 cups chopped yellow onions (4 large onions)
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/2 cup flour
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground turmeric
  • 12 cups chicken stock
  • 6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
  • 10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
  • 2 cups half-and-half
  • 8 ounces 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 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. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) 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.

1 comment:

  1. That sounds like a lovely soup for a crisp fall afternoon!