Barefoot Bloggers: Cheddar Corn Chowder

I was very excited when I saw that the first recipe selected for September was this Cheddar Corn Chowder. I have been wanting to try a new soup recipe and this suggestion from Jill of My Next Life seems so appropriate. I love corn and bacon–so we were excited and ready to try this new soup! I must admit that since this soup makes a ton, I decided to half the recipe *just in case* that neither one of us cares for it. I also don’t usually like thick soup, although Red does.

We basically didn’t make a lot of changes to this recipe, we wanted to see how it plays out the way the original recipe calls for it and I really loved it. It has the perfect consistency for me, but just beware that I don’t normally like super thick soup (a.k.a chowder). The flavors were wonderful and comforting.


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.


11 Responses to Barefoot Bloggers: Cheddar Corn Chowder

  1. Snowbell says:

    lovely picture – looks much more appetizing than mine (though it was good!)
    Here’s mine

  2. Beautiful.

    I don’t like thin soups, so I thickened this one.

  3. Jill B says:

    I’m glad you enjoyed it. Thanks for cooking with me this week!

  4. Debby says:

    Wasn’t this one great? I will definitely make this one again. Here’s mine:

  5. Eva says:

    I thought it was really good too. Mine came out pretty thick but that may be because I don’t measure so well. Especially when I decided to quarter the recipe I just figured a glug here, a scoop there.

  6. whatsonmyplate says:

    I enjoyed this one too! I rarely make chowders as I try to avoid dairy where possible but this was a nice treat.

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