Barefoot Contessa’s Cheddar Corn Chowder

I have about 5 different soup recipes that include corn, potatoes, bacon and cheese, but this is by far my favorite. In fact, it is one of my all time favorite soups, and an all time favorite for my kids as well. It is just the right amount of creamy without any canned soups and I love the rich flavor of the white cheddar. And obviously if it’s a Barefoot Contessa recipe then you know it’s gotta be good!

5 bacon slices, chopped
1/8 c. olive oil
1/2 yellow onion, chopped
2 T. butter
½ c. all-purpose flour
1 t. salt
½ t. freshly ground black pepper
¼ t. ground turmeric
8 c. chicken stock
3 c. medium-diced white boiling potatoes, unpeeled
2 C frozen whole kernel corn
1 c. half-and half
8 oz Sharp white cheddar cheese, grated

In a large stockpot on 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 bacon drippings, and cook for 6-8 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. 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.

Source: Tiffany Munns

  

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