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Cheddar Corn Chowder Recipe

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

Helen Sword
Added: Thursday, April 27, 2006


8 oz bacon, chopped
1/4 c. olive oil
6 c. chopped yellow onions (4 large onions)
4 T. unsalted butter
1/2 c. all purpose flour
2 tsp. kosher salt
1 tsp freshly ground black pepper
1/2 tsp ground tumeric
12 c. chicken stock
6 c. medium diced white boiling potatoes, unpeeled
10 cups corn kernels (fresh, 10 ears, frozen, 3lbs.)
2 c. half and half
1/2 pound sharp white cheddar cheese, grated

In a large stock pot, over 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 fat, and cook for 10 minutes, until the onions are translucent. Stir in the flour, salt, pepper, and tumeric and cook for 3 minutes. Add the chicken stock and potatoes, being to a boil and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch the kernels for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) 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.




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