Saturday, June 26, 2010

Cheddar Corn Chowder



Is it Chowder or Chowda? Growing up in New England,
we totally called it Chowda!! Isn't it amazing how certain
recipes remind us of our childhood? When I made this
I immediately thought of my dad and how much we both
enjoyed Clam and Corn Chowda. This dish is comfort
in a bowl!

Cheddar Corn Chowda or Chowder
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
1/2 pound 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 and chives. Ina Garten.

19 comments:

  1. YUUUMMMMMMMMMMMM! I LIKE CHUWDA! HA! My hubs would go nuts for this! i SO need to make it, HUGS, LOVES, jENN

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  2. Corn chowdah is one of my all time favorites; can't tell you how many times I make it during the cold weather because it's such a favorite. Love the addition of that gorgeous bacon. This looks so good, that even though it's a hot and humid June day, I would love this!

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  3. Oh I am just drooling over that photo! The bacon topper makes this so colorful. We love chowder. Love the snipped chives, it gives
    color and great flavor.

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  4. I think if you put bacon on anything I would eat it :) yum

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  5. thanks for stopping by...gave me a chance to pop over and meet you! I'm now your newest follower! :)

    can't wait to try your "chowda" recipe....my dear friend from new england will totally "get" this!

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  6. Yummo! I have to say too...anything with bacon I'm going to Love! ; )
    Thanks for the follow...I am following you back! Have a great week!

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  7. This is something my husband would love! He has been doing all the cooking lately so maybe this is something I cold make when the cast is off! Thanks for another great recipe!

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  8. Looks good! I like chowda, too! :)
    ~ingrid

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  9. Whoops, meant to tell you thanks for visiting and commenting!
    ~ingrid

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  10. Oh my goodness! This looks delicious...I am soooo putting this in my file! Thanks for the recipe! I am also grabbing the recipe for the shrimp linguine!

    Love your blog!

    Enjoy!
    Cathy

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  11. I can't wait to try this with fresh corn! Great recipe :)

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  12. The chowda was so good!! I wish I had more. Jen, I totally used fresh corn...about 12 of them....fresh makes all the difference!! I hope you love it as much as we did. = )

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  13. Oh my, this looks delish. So very nice to meet you! Cant wait to read more...

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  14. Val-So nice to "meet" you! Thanks for stopping by. Your chowder looks wonderful. I enjoyed browsing thru your posts. Congrats on your daughter's graduation! She is beautiful!

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  15. It's topped with bacon. That's all that matters :)

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  16. I LOVE LOVE LOVE corn chowder! I most always use Ina Garten's recipe, but I will try yours because it sounds so great!

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  17. Oh my gosh, this looks incredible, can't wait to give it a try!

    And thanks for dropping by my blog, I'm following yours now too!

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  18. Ohmygosh! This looks to die for! Thanks for sharing!!

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  19. Yum! I am bookmarking this recipe for the next cool day.

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