"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Cheddar Corn Chowder Recipe

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This recipe for Cheddar Corn Chowder, by , is from The Mize & Marsalis Family & Friends , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sam Mize
Added: Sunday, November 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
8 oz bacon, chopped
1/4 cup extra virgin olive oil
6 c chopped yellow inions (4 lg)
1/2 stick butter
1/2 cup flour
2 tsp kosher salt
1 tsp coarse ground black pepper
1/2 tsp tumeric
12 cups chicken broth
6 medium diced white potatoes
2 cups half & half
8 oz. sharp white cheddar cheese grated
10 cups corn, fresh cut (10 ears); frozen (3 pounds)

Directions:
Directions:
In a large stock pot over medium heat, cook the bacon and olive oil until the bacon is crisp (about 5 minutes). Remove the bacon with a slotted spoon & set aside. Reduce the heat to medium, add the onions and butter to the fat and cook for 10 minutes or until the onions are translucent. Stir in the flour, salt, pepper & tumeric. Cook for three minutes. Add the chicken broth 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; blanch them for 3 minutes in boiling water (salty); drain. (skip this step if using frozen corn) Add the corn to the soup; then add the half & half and cheddar. Cook for 5 minuts more until the cheese is melted. Season to taste with salt & pepper. Serve hot with a garnish of crumble bacon.

Number Of Servings:
Number Of Servings:
10-12

 

 

 

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