"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Cheddar Corn Chowder Recipe

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This recipe for Cheddar Corn Chowder, by , is from Roots & Ramblings Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Harold Brothers


3 Tbsp. Olive Oil
2 Tbsp. unsalted Butter
3 c. chopped Yellow Onion
1/4 c. Flour
1 tsp. Kosher Salt
1/2 tsp. fresh ground Black Pepper
1/4 tsp. ground Turmeric
6 c. Vegetable Broth
4 c. medium-diced Yukon Gold Potatoes
5 c. Corn kernels, fresh or frozen
1 c. Half/Half
10 oz. extra sharp Cheddar Cheese shredded

1. In large pot over medium heat, warm olive oil and butter until butter has melted. Add onions and saute until translucent-10 minutes.
2. Add flour, salt, pepper and turmeric. Stir constantly for 3 minutes.
3. Add vegetable broth and stir well. Add potatoes and over medium heat, bring to a boil, then reduce to low. Simmer for 15 minutes.
4. Add the corn and cook for 5 minutes or until corn is heated through and the consistency of the soup has thickened slightly.
5. Transfer half of the soup about 5 cups to a large bowl and let cool. Puree in blender. Add the puree back to the soup pot and return to a simmer.
6. Stir in Half/Half and the cheese, then cook for about 5 more minutes.
7. Season to taste with additional Salt and Pepper..
8. Ladle into bowls and top with Bacon pieces or additional cheese or chives.




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