"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cheddar Corn Chowder Recipe

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

Heather Lawrie Smith
Added: Tuesday, February 12, 2008


8 ounces bacon, chopped
1/4 cup olive oil
6 cups chopped yellow onions (4 large onions)
4 tbsp. unsalted butter
1/2 cup flour
2 tsp.. kosher salt
1 tsp. freshly ground pepper
1/2 tsp. turmeric
12 cups chicken stock
6 cups diced boiling potatoes, unpeeled (2 pounds)
3 pounds of frozen corn kernels
2 cups half-and-half
8 ounces sharp white cheddar cheese, grated

In a large stockpot over medium heat, cook the bacon and
olive oil until the bacon is crisp, about 5 minutes. Remove the
bacon with a slotted spoon and reserve. Add onions and
butter to the fat, and cook for 10 minutes, until the onions are

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 minutes, until the cheese is melted.
Season to taste with salt and pepper. Serve with a garnish of
chopped cooked bacon.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
I also 1/2 the recipe for a nice family dinner for 4.




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