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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Cheddar Corn Chowder Recipe

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This recipe for Cheddar Corn Chowder is from The Pestka Family 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!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz. bacon, chopped
¼ C. olive oil
6 C. chopped yellow onions (4 large)
4 tbs. butter
½ C. flour
2 tsp salt (1½ tsp. if using salted butter)
1 tsp. penzey's freshly ground pepper
½ tsp. turmeric
12 C. chicken stock (or 12 C. water mixed with 1½ -2 tbsp. chicken soup base)
6 C. medium white potatoes. unpeeled, diced (2lb.)
10 C. corn kernels (10 large ears)
2 C. half and half
½ lb. sharp white cheddar cheese, grated
Directions:
Directions:
In a large pot, cook the bacon in the olive oil over medium-high heat until the bacon is crisp. Remove the bacon with a slotted spoon and set aside on a paper-lined plate to drained. Reduce the heat to medium; add the onions and butter and cook for 10 minuted. Stir in the flour, salt, pepper, and turmeric; cook, stirring until thick and creamy- about 3 minutes. Add the chicken stock and potatoes. Bring to a boil and simmer, uncovered, until the potatoes are tender, about 15 minutes. If using fresh corn, cute the kernels off the cobs and blanch for 3 minutes in boiling salted water and then drain. Reduce the heat to low, add the corn ti the soup, and then add the half and half and cheddar. Cook for 5 more minutes until the cheese is melted. Season to taste and serve hot with a garnish of bacon.

 

 

 

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