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Corn Chowder Recipe
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Corn Chowder is a hearty helping of sweet summer flavors.
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Corn Chowder Recipe Ingredients:
8 ounces bacon, chopped
1/4 cup olive oil
6 cups chopped onions
4 tablespoons 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
10 cups corn kernels, blanched for 3 minutes
2 cups half-and-half
1/2 pound sharp white cheddar cheese, grated
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Corn Chowder Recipe Directions:
In a large stockpot over medium-high heat, cook the bacon and olive oil, until the bacon is crisp.
Remove the bacon with a slotted spoon and reserve.
Reduce the heat to medium, add the onions and butter to the fat, and cook till 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.
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